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Tag: food and beverage

  • The Penny Shortage Could Eat Into Your Profit Margin. Meanwhile, Investors Are Spending Millions on Them

    Change is hard. Making change keeps getting harder.

    Owners of restaurants, cafés, and other retail businesses across the U.S. continue battling a worsening shortage of pennies after the Treasury Department stopped producing them on Nov. 12. But as entrepreneurs searched beneath sofa cushions and car mats for any extra one-cent coins they’d previously tossed aside, investors shelled out over $16.7 million for the final 696 pennies ever minted.

    That represents a veritable fortune paid for coins the government doesn’t think are worth producing anymore, since each one costs four times its face value to make. But that willingness by investors to fork out between $48,000 and $800,000 for the last pennies ever minted demonstrates the dramatically clashing fortunes of the nation’s one-cent piece.

    On the one hand, collectors continually increased their bids during a Dec. 11 Stacks & Bowers auction of the 232 lots up for grabs, each containing three of the final coppery portraits of Abe Lincoln ever produced. On the other, the National Restaurant Association (NRA) begged the U.S. Treasury to urgently distribute more of the now condemned pennies to its members and other small businesses, many of whom are now struggling to make change for customers.

    “When operators can’t provide exact change, it creates friction at checkout, frustrating customers,” said NRA president Michelle Korsmo in a letter to the Treasury and Federal Reserve. “In a highly competitive industry, like restaurants, any change to the hospitality our customers expect could mean a lost return sale for an operator.”

    It risks costing even more than that.

    Eager to avoid clashes with diners peeved by penniless business owners rounding up to the nearest nickel, the NRA says its members are instead routinely rounding down. That, Korsmo warned, will cost U.S. restaurants an estimated $13 million to $14 million per month unless they can get their hands on more one-cent coins soon.

    Meanwhile, with the profit margins of U.S. eateries averaging just 3 percent to 5 percent, the NRA said a penny here and a penny there will quickly reduce their monthly proceeds to nothing.

    To avoid that, the organization is calling on the Fed and Treasury to resume distribution of increasingly mothballed one-cent coins, which they stopped doing earlier this year. In addition, the NRA echoed an October appeal by the National Retail Federation (NRF,) which urged federal agencies or Congress to issue formal rules for business owners rounding off in making change without pennies.

    Regulations on how and when to round up or down would not only be valuable in navigating — or indeed preventing — disputes with customers angered at losing a few cents in the process. The NRF also said it would protect companies that do most of their sales in cash from “legal risks simply for implementing necessary practices in response to the nationwide penny shortage.”

    As Inc. previously reported, many small businesses are seeking solutions of their own. Some are appealing to customers to use their spare pennies for purchases, or in swaps for credit toward future buys. Other entrepreneurs are offering free drink refills or other giveaways to people handing over their reserves of one-cent coins.

    But all that is just nickel and diming compared to the money paid for the auctioned lots of the last pennies ever made.

    All 696 of those coins were struck with the Greek letter omega beside Lincoln’s portrait, signifying they were among the last minted in the penny’s 232-year history. And each set of those three, one-cent coins also contained a specially minted 24-carat gold version.

    That extravagance must seem well over the top to small business owners — especially those struggling to scrounge up the modest penny or two they need to send change-stickling customers happily on their way.

    Bruce Crumley

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  • 35 million tons of food go to waste yearly in the US. Experts share tips to help stop it

    (CNN) — Millions of tons of food are wasted each year in the United States alone.

    About 35 million tons, to be specific, according to the latest ReFED report. Some 31% of food that is grown and produced goes unsold or uneaten in the US, estimates ReFED, a nonprofit organization focused on reducing food waste.

    Half of all the food waste comes from consumers. “That’s either groceries — the strawberries that spoil in your fridge — or the meal you ordered at the restaurant and only hate half of or didn’t eat the leftovers when you brought them home,” said Sara Burnett, executive director of ReFED.

    That waste wreaks havoc on our planet, she said, noting that 35 million tons of food waste “is equivalent to the greenhouse gas emission of 154 million metric tons of carbon, which is about the same as driving 36 million passenger cars for a year, and it consumes 9 trillion gallons of water, which is about 13 million Olympic-sized pools.”

    On Thanksgiving alone, ReFED estimated that 320 million pounds of food— $550 million worth— will be thrown away in a single day.

    The amount of waste is not decreasing even as inflation and food prices rise, according to Burnett, and the cost of being wasteful goes up.

    We owe it to our wallets and to the planet to do our darndest to reduce any possible waste. Luckily, there are plenty of ways to preserve fresh ingredients for long-term consumption — by drying, freezing, canning, pickling, baking and repurposing them.

    “When I was first learning to cook, if a recipe told me to cut off and discard a kale stem, I did it. I didn’t know it was edible, and I didn’t know about the impacts of wasting food,” said Lindsay-Jean Hard, a writer for gourmet food business group Zingerman’s and author of “Cooking With Scraps: Turn Your Peels, Cores, Rinds, and Stems Into Delicious Meals.”

    “Education is a huge piece: questioning our assumptions, educating ourselves, and then sharing that knowledge with others so we can all do a little better,” she noted.

    Here are some useful ways to stop wasting food.

    Have a food plan

    Chef Michele Casadei Massari suggested implementing simple systems at home that work for you such as an “opportunity box” in the fridge, containing “trimmed, labeled bits ready to become soup, salad, or frittata.”

    “Buy less but more often, store correctly, pre-portion, and give every item a ‘next-life plan’ the day it arrives,” Massari, CEO and executive chef of Lucciola Italian Restaurant in Manhattan, said via email.

    Hard takes those scraps and tucks them into frittatas and stratas.

    “Both are great back-pocket recipes, (which means) they’re easy to pull together… and can handle all sorts of odds and ends.”

    Food scraps can be tucked into savory dishes such as this spinach mushroom frittata. Credit: tvirbickis/iStockphoto / Getty Images via CNN Newsource

    Her advice for diving deeper into zero-waste cooking is to pick one or two ingredients you are not used to using, maybe stale bread or root vegetable greens, and start incorporating them in your cooking — then add more as you go. (Remember bits of bread can be frozen for other recipes, and vegetables can be pickled or frozen for stock.)

    “Many home cooks are already really thoughtful about food utilization, whether from necessity, growing up around it, or being taught. Others of us might not be yet,” she said. But we can get there.

    Don’t rinse your jars

    Claire Dinhut, a content creator and author of “The Condiment Book: Unlocking Maximum Flavor With Minimal Effort,” is a big proponent of using every last bit of flavor in any jarred or bottled product you have on hand. She demonstrates this strategy in her “never rinse a jar” videos that she posts on social media.

    A nearly used up jar of Dijon mustard or mayonnaise is the perfect opportunity to make a salad dressing, she shows in the videos, and an almost empty jam jar can become the perfect vessel for a yogurt bowl, a chia seed pudding and much more.

    “My favorite thing that I’ve been doing this summer is — you know, I’ve always loved matcha, but I didn’t realize that I liked different flavored ones,” Dinhut said. “So now, anytime I’m done with a jar of jam or jelly, I always put milk in it the night before, then the next morning, I already have a nice, flavored milk.”

    Don’t peel those carrots

    It’s important to question any recipe and our ideas around the usable parts of each ingredient. Who says you need to peel potatoes or carrots?

    “Having a sense of curiosity and questioning your habits — do you really need to peel that carrot? — is a helpful frame of mind to go into it with,” Hard said.

    Scraps can even act as flavor enhancers of their own, as in the case of a banana bread recipe from Zingerman’s Bakehouse, an artisanal bakery in Ann Arbor, Michigan, that uses the whole banana, peel included, Hard said.

    “Not only does it reduce food waste, including the peel gives the bread a stronger banana flavor, but it’s a great example of something that truly does taste better made with ‘scraps,’” she added.

    You can find the Oh So A-peel-ing Banana Bread recipe in “Celebrate Every Day,” a Zingerman’s cookbook that Hard coauthored. A version of the recipe is also available here.

    CNN

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  • Wendy’s is closing hundreds of restaurants

    New York (CNN) — Wendy’s is set to close hundreds of locations across the United States as part of its turnaround plan.

    Interim CEO Ken Cook announced Friday that a “mid single-digit percentage” of Wendy’s approximately 6,000 US locations could close, which would amount to around 200 to 350 restaurants.

    Affected locations are those that are “consistently underperforming” and dragging down the chain’s overall performance, Cook told analysts. The closures will begin this year and continue through 2026.

    “These actions will strengthen the system and enable franchisees to invest more capital and resources in their remaining restaurants,” he said. “Closures of underperforming units are expected to boost sales and profitability at nearby locations.”

    A specific list of locations wasn’t announced.

    This string of closures comes a year after Wendy’s announced the shuttering of 140 locations, citing similar underperformance issues.

    Wendy’s could use a jolt after reporting another downbeat quarter. US same-store sales declined 4.7%, while rivals McDonald’s, Burger King and Shake Shack all posted positive earnings as customers gravitated toward their deals and marketing efforts.

    Despite the decline, Cook revealed that it’s seeing positive results from its newly released chicken tenders, called “Tendys.” Demand was so strong that some restaurants sold out even before advertising began.

    “We’re looking forward to continuing that momentum, and this is an encouraging first step as we look to reestablish our leadership position in chicken,” he said.

    Jordan Valinsky and CNN

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  • Global restaurant chain to open its first Long Island cafés | Long Island Business News

    THE BLUEPRINT:

    • Joe & The Juice opening first Long Island cafés in Woodbury and Manhasset

    • Global juice and coffee brand continues aggressive U.S. expansion

    • Locations to debut in 2026 at Woodbury Town Plaza and Manhasset Row

    • Menu includes popular juices, shakes, and signature Tunacado sandwich

     

    Joe & The Juice, a global chain of juice bar cafés, is coming to Long Island. 

    The Denmark-based chain has leased locations in Woodbury and Manhasset, where it will debut the concept here. 

    Joe & The Juice, which primarily offers coffee, juice, shakes and sandwiches, is in the midst of an aggressive expansion. The first Long Island location will be the 2,769-square-foot store in Woodbury Town Plaza at 8025 Jericho Turnpike in Woodbury, formerly the long-time home of Gabby’s Bagels. 

    The company will also open a 2,249-square-foot eatery in the new Manhasset Row at 1579 Northern Blvd. in Manhasset. Both will open next year. 

    Courtesy of Joe & The Juice

    “We’re so excited to bring Joe & The Juice to Long Island,” Jorrie Buffett, managing director at Joe & The Juice U.S. told LIBN. “It’s a community full of energy and personality, and we can’t wait to share our fresh juices, smoothies, and famous sandwiches while creating a space where people love to come together.” 

    Founded in 2002 by Kaspar Basse, Joe & The Juice started with a single café & juice bar in Copenhagen. After expanding into other Scandinavian locales with the help of Swedish private equity firm Valedo, the company had more than 200 locations by 2017, including its first U.S. store on Spring Street in Manhattan. 

    Another private equity firm, General Atlantic, invested $641 million to acquire a majority stake in Joe & The Juice in 2023, according to published reports. 

    By the end of 2024, Joe & The Juice had more than 382 locations throughout Europe and Asia, including 65 stores in North America. 

    The first one to open here will likely be Woodbury. 

    Joe & The Juice will take over the former Gabby’s Gourmet space in Woodbury. / Courtesy of MGD Investments

    “The synergy between fresh juices and here Hot Yoga and Strength next door was the reason we went with Joe & the Juice to replace the iconic Gabby’s,” said Larry Weinberger of MGD Investments, which owns the Woodbury center. “We had offers from a few wonderful brands but this was a natural marriage. I think it elevates the entire Woodbury community.” 

    Joe & The Juice features an eclectic menu of flatbread sandwiches, including the popular Tunacado, with avocado, tuna mousse, tomato and vegan pesto; the Phat Joe, with chicken, turkey, grana padano, avocado, tomato and honey mustard dressing; and several more. 

    The drinks at Joe & The Juice include shakes like Trust Your Gut, a blend of kefir, strawberries, fibre booster, banana, date puree, beetroot powder and Sproud milk (plant-based milk); Chocolate Flex, with raw cacao, banana, date puree, collagen and whey protein, Sproud and ice; and more. 

    The juice blends at Joe & The Juice feature Green Tonic, with kale, celery, cucumber, olive oil and ice; Iron Man, with apples, strawberries, kiwi, olive oil and ice; and many more. Other offerings include breakfast bowls, pastries, and snacks. 

    Jason Sobel of RIPCO Real Estate represented Joe & The Juice in the Woodbury and Manhasset leases. Derek Weinberger served as in-house representative for the landlord, MGD Investments, in the Woodbury lease, while Sobel and his RIPCO Real Estate colleague Brian Schuster represented the landlord, Manhasset 1577 LLC, in the Manhasset lease transaction. 

    After these first two locations, Joe & The Juice will be expanding further on Long Island. 

    “Both sites were strategically selected to serve active, health-forward communities, with strong synergies among co-tenants that promote wellness, balance, and convenience,” Sobel said. “We are seeking additional Long Island locations.” 


    David Winzelberg

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  • Uncle Nearest CEO Fawn Weaver Alleges Smear Campaign Amid Receivership Battle Over $108 Million Default

    The CEO of embattled whiskey company Uncle Nearest alleges that an ongoing legal battle with a lender amounts to a smear campaign. Central to it, according to Fawn Weaver, who is also the founder, is a Martha’s Vineyard property the company purchased in 2023.

    “Martha’s Vineyard was a smear campaign tactic,” Weaver said during a fireside chat at the Inc. 5000 conference titled, “Reclaiming Your Company in Turbulent Times.” “Their hope was that the judge would see it, would accept the smear and would turn over keys of my company to them.”

    Whiskey company and distillery Uncle Nearest has been in receivership since August after defaulting on $108 million worth of loans from the lender, Farm Credit Mid-America. Receiverships are powerful legal tools, which involve appointing a third party or “receiver” to oversee and protect a company’s assets and guide restructuring to avoid bankruptcy, according to Investopedia.

    A Black- and woman-owned company, Uncle Nearest was named after Uncle Nearest Green, a formerly enslaved man who taught Jack Daniel to make whiskey in the 1800s. Weaver learned of Green from 2016 reporting in The New York Times, after which she began researching his story. She ultimately wrote a book about Nearest and her own journey, called Love and Whiskey, and founded the company alongside her husband Keith Weaver.

    Today, Weaver says Uncle Nearest is the second best selling Tennessee whiskey in the U.S. after Jack Daniel’s, boasts numerous awards, and has continued to grow sales in spite of an overall downturn in alcohol sales post-pandemic. The company also has made early advances into vodka and cognac, and owns a farm in Tennessee and a chateau in France (for the cognac foray), among other properties, according to Weaver.

    Weaver claims the inclusion of the Martha’s Vineyard property in Farm Credit’s complaint comes down to reputational damage and an effort to “taint the judge, who’s going to be white in eastern Tennessee.”

    Martha’s Vineyard is home to historically Black neighborhoods and has a legacy of generational Black homeownership that dates back to the early 19th century, according to the Vineyard Gazette’s reporting on Martha’s Vineyard: Race, Property, and the Power of Place. To this day, prominent figures including former President and First Lady Barack and Michelle Obama and director Spike Lee reportedly own property there.

    “If you can get the judge to believe that we misappropriated funds to buy a property, a vacation home—let’s be clear, I’m from California, what I’m not going to do is buy a vacation home that’s not on the water in a town that is not sunny nine months out of the year,” she said.

    An August filing from Weaver and Uncle Nearest opposing the receivership request addresses the Martha’s Vineyard property directly. It claims that Farm Credit’s receivership motion “ignores critical context,” and states that the lender did not take adequate legal steps to establish its claim on the property as collateral in case of a default on the loans. It was a point Weaver reiterated at the conference.

    “They didn’t have security over any of our collateral. And the question becomes, why not? Why did you not ask to perfect seven of our eight pieces of real estate? Martha’s Vineyard is just one of them,” Weaver said.

    The August filing also alleges that two Farm Credit executives took a social trip to the Vineyard together with Uncle Nearest’s former CFO, whom Weaver has accused of fraud, noting that they attended Uncle Nearest’s inaugural Gospel Brunch event at the property and provided “unsolicited praise for the acquisition.” Referring to Farm Credit as the plaintiff, the filing states, “Plaintiff’s direct participation and documented support contradict the narrative it now offers in its Motion.”

    Weaver stated at the conference that she had provided some evidence to prove her claim but that there would be more to come. “I still have not filed anything,” she added.

    Uncle Nearest’s appointed receiver did file an initial report on Oct. 1, stating he had found “no evidence of misappropriation, theft, financial impropriety by the company’s founder, its management team or any current employee,” and writing that the odds were “very good” that  the company would successfully emerge from receivership, The Lexington Herald Leader reported. He also detailed that although he didn’t anticipate a fire sale, some unproductive or noncore assets would likely be sold, which could include Uncle Nearest’s cognac and vodka businesses and some real estate holdings, according to The Lexington Herald-Leader.

    “Every entrepreneur is going to have a moment in time where it looks like all is lost,” Weaver said. “The only difference between those who have been the most successful entrepreneurs in American history and those who have failed are those who gave up in the in between.”

    Chloe Aiello

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  • Cobs Bread slices its Long Island expansion plans | Long Island Business News

    THE BLUEPRINT:

    • Cobs Bread shuts down Plainview store months after opening

    • Planned Carle Place location canceled before launch

    • Merrick and Oceanside stores remain open and performing well

    • Company shifts U.S. strategy to focus on high-performing markets

     

    Australian bakery chain Cobs Bread is now toast in two Long Island locations, putting a crimp in its planned area expansion. 

    The chain abruptly closed its location in the Plainview Centre shopping complex earlier this month after it had only first opened this summer. The company also recently pulled out of a location it had leased in the Parkway Plaza shopping center in Carle Place before that planned store opened its doors. 

    A notice on the door of the shuttered Plainview store tells the tale. / LIBN photo

    Cobs Bread had high hopes for making dough here. After debuting in the U.S. 10 years ago with a store in Stamford, Conn. and a second in Greenwich, Conn., the company set its sights on Long Island. The chain opened its first area bakery at 2013 Merrick Road in Merrick in Dec. 2023 and added another four months later at 3187 Long Beach Road in Oceanside. 

    Unfortunately, Cobs Bread’s plans to rise in Plainview and Carle Place didn’t pan out. 

    Karen Frost-Spokes, vice president of Cobs Bread USA, told LIBN that while the stores in Merrick and Oceanside are performing well and “showing strong community engagement and sales,” the decision to close Plainview and abort the Carle Place opening “was part of a broader strategic shift to focus resources on high-performing areas and ensure long-term sustainability.” She added that the “decision reflects our commitment to strengthening our foundation and positioning ourselves for smarter expansion in the U.S. market.” 

    The Long Island bakery landscape has been transformed in recent years, with a shrinking number of family-owned independent stores facing increasing competition from global and regional chains like Paris Baguette, Tous Les Jours and The French Workshop. 

    However, Frost-Spokes said that the Plainview closure “was not directly due to competition from other bakery chains like Paris Baguette or other competitors,” even though Paris Baguette has a store in the same Plainview shopping center. 

    Louis Biscotti, managing director and national food and beverage industry leader at C-Biz in Melville, said that while baked goods are popular with consumers, competition is fierce among chains and in-store bakeries, especially with rising input and labor costs. 

    “I applaud strategic management decisions to close underperforming stores, especially in these difficult economic times,” Biscotti told LIBN. “Companies sometimes wait too long to pull the plug hoping for better results and close monitoring of profitability is key to making appropriate decisions.”   

    Cobs Bread started in 1980 in Australia as a family-run business called Bakers Delight. It has since grown to become a global network with over 700 bakeries in Australia, New Zealand, Canada and the U.S. The Cobs Bread brand now has more than 130 bakeries in North America and expects to expand to over 350 bakeries in the U.S. and Canada by 2027, according to its website. 

    The company gives back to local communities through its End of Day Giving program, where unsold bread is given to those in need. The initiative has so far racked up more than $300 million in donations. 

    Though its Long Island stores are corporate-owned, Cobs Bread is seeking to expand through franchising. The all-in investment to open a Cobs Bread franchise ranges from $891,890 to $1.152 million, according to the company. 

    For now, the chain’s expansion here remains unleavened. 

    “At this time, there are no confirmed plans to open additional locations on Long Island,” Frost-Spokes said. “However, we remain committed to the U.S. market and are continually evaluating opportunities for future expansion based on performance data and market potential.” 


    David Winzelberg

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  • Paradise Fruits exhibits “instant smoothie” with tropical flavors and savory drops with CBD – Medical Marijuana Program Connection

    Paradise Fruits exhibits “instant smoothie” with tropical flavors and savory drops with CBD – Medical Marijuana Program Connection



    (Image credit: Paradise Fruits).

    06 Feb 2024 — At the recently co-hosted ISM & ProSweets trade fairs held in Cologne, Germany, Food Ingredients First caught up with Claus Christiansen, sales manager at Paradise Fruits, on the company’s novel launches of freeze dried fruit innovation. Notable releases included the introduction of savory flavors and nutritional compounds.

    A highlight of the exhibit were the brand’s Smoothee Drops made from freeze dried pure fruit, or combined with yogurt or vegetables, with or without added sugar. The gentle production process at low temperatures preserves the nutritional value of the ingredients used. A liquid base allows for the combination of a variety of ingredients.

    “Paradise Fruits offers a freeze-dried division, where we do a bunch of colorful products. We have the typical berry and fruit snacks, but also have a freeze dried mango granule from mango from puree,” he shares.

    Claus Christiansen, sales manager at Paradise Fruits, at ISM & ProSweets 2024.Claus Christiansen, sales manager at Paradise Fruits, at ISM & ProSweets 2024.“This means that the 100% pure fruit is transformed into a shape and size which can be used in different applications, such as in an instant smoothie…



    MMP News Author

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  • Rosebud Restaurant Group Announces First Out-of-State Location in Boca Raton, Florida

    Rosebud Restaurant Group Announces First Out-of-State Location in Boca Raton, Florida

    Italian restaurant group Rosebud Restaurants expands beyond Chicagoland with the grand opening of its 10th location, Mia Rosebud, in Boca Raton, Florida, this fall.

    The esteemed Rosebud Restaurant Group, a beloved name in the Chicagoland area, is thrilled to announce the opening of its 10th restaurant, and its inaugural out-of-state establishment, Mia Rosebud, in Boca Raton, Florida, this upcoming fall.

    Founded by the legendary restaurateur Alex Dana in 1976, the Rosebud Restaurant Group has cultivated a devoted following over the years. The upcoming launch of Mia Rosebud in Boca Raton marks a momentous achievement as the restaurant group’s 10th culinary destination.

    The all-new Mia Rosebud is ideally situated at 150 E Palmetto Park Rd in Boca Raton, an optimal locale for both locals and visitors.

    Rosebud Restaurants have long been synonymous with classic Italian cuisine and generous portions, captivating the palates of food enthusiasts for nearly five decades. The brand has established a well-earned reputation for serving authentic, century-old family recipes. Rooted in its rich heritage and steadfast commitment to culinary excellence, Mia Rosebud by Rosebud Restaurants is poised to emerge as a premier destination for aficionados of Italian cuisine in Boca Raton. The restaurant’s distinctive ambiance, complemented by its spacious interior and inviting exterior terrace, provides an idyllic backdrop for get-togethers, celebratory events, and romantic evenings.

    Mia Rosebud features an open-kitchen design encompassing an expansive 7,700 square feet of indoor space. Within this space, the interior dining area, accommodating 164 guests, spans 4,000 square feet and encompasses an intimate private dining room for up to 30 guests, suitable for special occasions and gatherings.

    The indoor bar seamlessly transitions to a welcoming exterior terrace along Palmetto Park Rd, offering seating for 30 patrons. An exquisite outdoor terrace further accommodates 32 guests, providing an alfresco dining experience that harmonizes perfectly with the Florida climate. Additionally, an exterior bar with seating for 12 will afford patrons the opportunity to indulge in meticulously crafted cocktails while immersing themselves in the vibrant ambiance.

    The team at Rosebud Restaurants is eagerly anticipating the opportunity to welcome both longtime patrons and newcomers to experience the essence of Italian hospitality at Mia Rosebud. Whether savoring timeless classics or indulging in innovative creations, guests can look forward to an unforgettable journey through the heart and soul of Italian culinary tradition.

    For further details about Mia Rosebud and the latest updates, please visit the official website at rosebudrestaurants.com or follow the restaurant on social media @rosebudrestaurants and @rosebudbocaraton.

    ###
     

    About Rosebud Restaurant Group

    Founded in 1976 by Alex Dana, the Rosebud Restaurant Group has established itself as a celebrated name within the Chicagoland area. Infused with a passion for authentic Italian recipes and warm hospitality, Rosebud Restaurants have flourished with nine locations across Chicagoland and look forward to offering an unparalleled dining experience in Boca Raton with the highly anticipated arrival of Mia Rosebud. 

    Source: Rosebud Restaurants

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  • Plum Market Announces Airport Expansion

    Plum Market Announces Airport Expansion

    Company solidifies expansion with new top hire joining ranks in June of 2023.

    Plum Market, the service-forward company promoting organic and locally sourced food and essentials, is soaring to new heights. Already an accomplished Airport Vendor, the Plum Market Airport Division will elevate the traveler’s experience. The Plum Market Airport Division will be a Prime Vendor in pursuing exciting opportunities with Airport Concessions Disadvantaged Business Enterprises (“ACDBE”). This partnership ensures our commitment to best serve all travelers that “will enable us to create a positive impact,” said Matt Jonna, CEO of Plum Market.

    Plum Market has a strong track record of collaborating with local partners and is committed to continuing this tradition in its airport division. “We are thrilled to announce the expansion of Plum Market to airports at a faster rate,” said Matt Jonna, CEO of Plum Market. “We believe that our commitment to working closely with local partners and supporting DBEs and ACDBEs will enable us to create a positive impact in the airport market, and we are excited to embark on this new chapter in our business growth.”

    Bringing his illustrious experience, Jaime Ambrosio will captain the Plum Market Airport Division as Chief Business Development Officer for non-traditional locations. Mr. Ambrosio’s extensive experience and leadership will be invaluable in navigating the complexities of the airport market and achieving Plum Market’s business goals.

    Plum Market is also pleased to work alongside Mr. Wassim Hojeij as its strategic partner for airport expansion. “The travel industry is evolving and to capitalize on emerging opportunities, new ideas must be explored,” said Mr. Hojeij. “Plum Market and I are eager to embark on this journey together.” Mr. Hojeij is an esteemed innovator in the airport food and beverage industry, and Plum Market welcomes his arrival to the team.

    By relying on their commitment to excellence and partnering with experienced leaders, Plum Market is sure to establish a strong presence in the airport market and will continue to help local businesses to thrive by leveraging their strengths and experience in this space. Plum Market has a demonstrated history of commitment to and collaboration with existing partners in each of their business sectors covering both airports and retail outlets. The formation of this airport division is just the latest nod to Plum Market’s continued success in the natural foods and beverage industry.

    About Plum Market: 

    Plum Market is a privately-owned company with a service forward approach to food, beverage and wellness essentials. The company promotes all natural, organic and locally crafted items to meet the needs of the health conscious and the foodies alike, across more than 25 multiple format locations throughout Michigan, Indiana, Ohio, Texas and Florida with new locations announced in California. For more information, visit www.plummarket.com, and follow @PlumMarket on Instagram, Facebook, and TikTok.

    Source: Plum Market Corporation

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  • Heirs of Subway’s billionaire founders could become some of America’s richest people overnight in a $10 billion sale deal

    Heirs of Subway’s billionaire founders could become some of America’s richest people overnight in a $10 billion sale deal

    The late co-founders of Subway, Fred DeLuca and Peter Buck, had little inkling decades ago their sandwich shop in Bridgeport, Conn., would grow into one of the world’s largest restaurant chains. But now, their heirs stand to become some of the richest people in America. 

    The sandwich giant is exploring a sale that could value it at more than $10 billion, and has retained advisors with that in mind, according to the Wall Street Journal, citing people familiar with the situation

    A Subway spokesperson wrote to Fortune, “As a privately held company, we don’t comment on ownership structure and business plans. We continue to be focused on moving the brand forward with our transformational journey to help our franchisees be successful and profitable.”

    In 1965 a teenaged DeLuca asked Buck, a family friend and nuclear physicist, for advice on funding his college education, according to Insider. That led to Buck lending him $1,000 to start a sandwich shop—a move that eventually made both men billionaires. 

    DeLuca ran the company for decades as it rapidly expanded in the U.S. and internationally. Buck became a largely silent co-owner after the company switched to a franchise model in 1973.

    From its humble beginnings as Pete’s Super Submarines shop—which did indeed pay for DeLuca’s University of Bridgeport education—the company went on to dwarf McDonald’s (and every other restaurant chain) by number of U.S. outlets. Its roughly 21,000 domestic locations registered $9.4 billion in sales in 2021, up 13% from 2020, and worldwide it had about 37,000 stores, according to the Journal

    Subway has all along remained a private business with two families behind the scenes. After DeLuca was diagnosed with leukemia—he died in 2015 at 67—his sister Suzanne Greco became CEO, until she retired in 2018. 

    In 2019, the company finally brought in an outsider, picking former Burger King CEO John Chidsey to take the helm.

    According to the Journal‘s sources, a sale of Subway could attract both private equity firms and corporate buyers.

    Because Subway never went public, its finances—and how much money went to DeLuca, Buck, and their relatives—have never been open for public scrutiny. 

    But as Bloomberg reported Thursday, hints have emerged here and there. Buck, by the time of his death at age 90 in 2021, had become one of the largest U.S. landowners, and he won a tussle with the IRS over gifting land to his sons at a steep discount. 

    DeLuca collected $1 million per day in royalties in the early 2000s, according to a deposition from banker Fran Saavedra in 2017, as reported by Insider. He remained frugal despite his wealth, to the consternation of some relatives. 

    Now, if a sale of the company comes to pass, the families of both men could become substantially wealthier. It’s unclear who in the families are in line to receive a windfall, but DeLuca, for example, was survived by his son Jon, who serves as director of the Frederick A. DeLuca Foundation and, according to a 2021 article in Fort Lauderdale Illustrated, is raising children with TV personality Kavita Channe.

    Learn how to navigate and strengthen trust in your business with The Trust Factor, a weekly newsletter examining what leaders need to succeed. Sign up here.

    Steve Mollman

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  • Eatkube Launches Restaurant Reservation Platform With an Exciting Twist

    Eatkube Launches Restaurant Reservation Platform With an Exciting Twist

    Eatkube encourages foodies to break away from their routine by using the platform to discover new trends and book delectable surprises.

    Press Release


    Nov 29, 2022

    Eatkube (www.eatkube.com) recently launched an online platform for surprise restaurant reservations, which is becoming a hit among gastronomy and leisure lovers. Its concept is based on surprising its customers with new and exciting dining experiences; reservation-seekers will not know until two hours before the reservation which restaurant will be on their palette. 

    Eatkube explains the concept this way, “Book a surprise restaurant. You choose when and with whom, but leave the place up to us.”

    To choose the restaurant, Eatkube analyzes and studies each customer profile and, thanks to its own algorithm, selects the most suitable restaurant among the more than 100 restaurants in every city it has on its platform.

    Here’s how the platform works: 

    • Eatkube’s platform is very simple; customers cannot select a specific restaurant or thematic category, but can remove categories from the list that they do not want or do not like.
    • The range of food possibilities is very wide and includes more than 30 categories, such as: Asian, Mexican, Spanish, Peruvian, Indian, Vegan, and gourmet cuisine to name a few. 
    • Eatkube offers three different plans with three prices ranging from $39.90 to $99.90. Depending on the selected option, customers will have a more extensive list of themes where all kinds of restaurants will be included.
    • In addition, EatKube offers foodies the possibility of turning the dining experience into an even more immersive game, transforming the dinner night into a “Cluedo” through clues to discover the restaurant to go to. Customers will have to solve different riddles to find and discover the restaurant. 

    Eatkube encourages restaurant-goers to break the routine and awaken their culinary curiosity. By not knowing which restaurant will be selected each time, the platform offers customers a unique experience, unparalleled by other restaurant reservation platforms.

    Finally, Eatkube offers users the opportunity to give the gift of culinary curiosity to others with their gift card options. This offers a unique gift-giving opportunity for foodies and gastronomy lovers. 
     

    Contact Information

    info@eatkube.com

    Media Contact:

    Amy Taylor

    Marketing & PR Department

    Valux Digital

    (833) 825-8986

    Marketing@valuxdigital.com

    About Eatkube: 

    Eatkube is synonymous with excitement, mystery and surprises. The organization’s mission is to encourage restaurant lovers to escape their normal daily routine and enjoy a unique culinary experience while discovering new restaurants and types of food in their city.

    Source: Eatkube

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  • Mandrake Miami is South Florida’s Premier Venue for Miami’s Social Scene

    Mandrake Miami is South Florida’s Premier Venue for Miami’s Social Scene

    Press Release



    updated: Nov 13, 2022 15:44 EST

    Mandrake Miami, a unique event space, lounge, and restaurant, located in the heart of Miami Beach, gears up to host special events for Art Basel and the upcoming holiday season. 

    Mandrake Miami’s social scene is at the top of the list with celebrity sightings such as Miami’s very own DJ Khaled, Nicky Jam, Natti Natasha, and Dimelo Flo, among others. 

    In time for Art Basel and the holiday season, Mandrake Miami is the go-to spot for hosting special private events throughout November and December. Events can be curated to create unique and unforgettable experiences for guests. Exceptional attention to detail with exquisite dishes, signature drinks, entertainment, celebrity DJ music, and highly instagrammable appeal always make epic nights at the Mandrake Miami.

    About Mandrake Miami

    Mandrake is located in the heart of Miami Beach, with a French-Indochine oasis that offers indoor and al fresco seating options. The unique event spaces include a beautiful Chinese tea garden with lush greenery, a sophisticated yet playful interior dining room with rich Christian LaCroix floral fabric chairs, jungle mural walls depicting tropical landscapes, and Chinese lacquered woodwork. 

    Additional event spaces include Mandrake’s sushi bar with adjacent seating for 30 and a clandestine lounge, “Drakes Tea Room,” which is the perfect setting for a birthday, bachelor/bachelorette, or intimate gathering. Throughout the night, experiential activations and specialty cocktails with models and celebrities get in on the action. 

    Mandrake is located at 210 23rd Street, Miami Beach, FL 33140. Mandrake will open for dinner six days a week, Monday – Saturday, from 6 p.m. – 12 a.m. Visit on the web at: www.mandrakemiami.com or on social media: @MandrakeMiami

    For media inquiries and special events, email: raquel@theflolab.com

    Source: Mandrake Miami

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  • Making Raving Fans Hospitality Group Promotes Meg Daigle to Vice President as Company Continues Expansion

    Making Raving Fans Hospitality Group Promotes Meg Daigle to Vice President as Company Continues Expansion

    Making Raving Fans Hospitality Group, the parent company of Baton Rouge restaurants Jubans Restaurant, SoLou, Portobello’s Grill, and P-Beau’s, promoted Meg Daigle to be the company’s new Vice President of Operations

    Press Release


    Oct 21, 2022 16:00 EDT

    Making Raving Fans Hospitality Group, the parent company of Baton Rouge restaurants Jubans Restaurant, SoLou, Portobello’s Grill, and P-Beau’s, promoted Meg Daigle to be the company’s new Vice President of Operations. Daigle’s promotion will provide owners Peter Sclafani, Kiva Guidroz, and Michael Boudreaux more time to focus on more business development, including establishing new restaurant concepts and expanding current Making Raving Fans concepts.

    Daigle started her career with Portobello’s Grill, one of the Making Raving Fans restaurant concepts, 26 years ago as a college student when she worked as a server before the restaurant relocated away from its Lee Dr. location in Baton Rouge. After graduating from LSU, Daigle moved on to New Orleans as Director of Operations for Raising Cane’s in the early 2000s as the chain was first beginning its rapid expansion. She then went on to hone her full-service skills as part of the team that relaunched Commander’s Palace in New Orleans after Hurricane Katrina.

    Daigle returned to Making Raving Fans in Baton Rouge in late 2021, rejoining as Director of People, Culture, and Training, and has since proven herself as a leader within the company. Under Daigle’s leadership, Making Raving Fans has consistently hired top-tier talent even as the hospitality industry faces continued hiring challenges, and she has headed up several initiatives to improve training and company culture.

    “During my time in New Orleans, I learned a lot about how to run restaurants efficiently and how to scale operations, and a lot of those skills translate to the type of business model that Making Raving Fans operates under,” said Daigle. “When I saw an opportunity to come back home to Baton Rouge and work with the Making Raving Fans team and help them continue their growth, I didn’t hesitate to reach out.”

    Daigle’s recent promotion to Vice President of Operations will allow her to continue to impact the company’s culture while leading the Director of Operations, Director of Culinary, and 41 store-level managers.

    “Meg has been phenomenal in leading operations and ensuring that our customers have the best dining experience at all of our restaurants,” said Peter Sclafani, co-owner of Making Raving Fans Hospitality Group. “With her as our first-ever Vice President, Kiva, Michael and I will have more time to focus on continuing to grow our business with the confidence that Meg is able to uphold the current operations. We’re looking forward to expanding the SoLou brand along the I-10 corridor and exploring new concepts as well.”

    Making Raving Fans Hospitality was created in 2020 but was initially comprised of restaurants that have been serving high-quality food and drink in the Baton Rouge area for many years. The hospitality group was formed when Chef Peter Sclafani and Kiva Guidroz came together as partners, bringing their decades of experience under one name. Michael Boudreaux later joined the group in 2021, and the team has since added new establishments to its growing portfolio of restaurants. Together, the team continues to push the envelope of Baton Rouge’s culinary culture.

    For more information on Making Raving Fans Hospitality Group and its four restaurant concepts, visit makingravingfans.com.

    ###

    Source: Making Raving Fans Hospitality Group

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  • Fast food giants pump millions into ‘Save Local Restaurants’ coalition fighting California wage law 

    Fast food giants pump millions into ‘Save Local Restaurants’ coalition fighting California wage law 

    Big restaurant chains have seen California’s new fast food wage law and they want that order canceled. 

    The “Save Local Restaurants” coalition, which opposes the state’s FAST Recovery Act, said Friday it had raised more than $12 million, with Burger King, McDonald’s, and KFC owner Yum Brands among the contributors, according to the Wall Street Journal.

    The law could set the fast food minimum wage as high as $22 an hour next year. In California, the minimum wage is now $15 an hour, with a 50-cent increase slated for next year. 

    According to the coalition, the law “is expected to increase prices by as much as 20% during a period of decades-high inflation and will have cascading impacts throughout local economies.”

    The coalition says it’s made up of a “small business owners, restaurant owners, franchisees, employees, consumers, and community-based organizations.”

    The legislation applies to fast food restaurants with more than 100 locations nationwide. Companies are prohibited under it from retaliating against workers who make complaints.

    Opponents of the law hope to gather hundreds of thousands of signatures to put the legislation on hold through next year and let voters decide in a referendum whether to block it permanently after that.

    Otherwise the legislation, signed into law on Labor Day by Gov. Gavin Newsom, will go into effect on Jan. 1, with a 10-person council working to set a minimum wage for fast food workers, with adjustments for inflation.

    The FAST Recovery Act states: “The purpose of the council would be to establish sectorwide minimum standards on wages, working hours, and other working conditions related to the health, safety, and welfare of, and supplying the necessary cost of proper living to, fast food restaurant workers.” 

    Labor unions pushed for the creation of the council after years of struggling to represent workers in an industry known for high turnover, low wages, and few worker protections. 

    The legislation describes fast food workers as “the largest and fastest growing group of low-wage workers in the state” and said the pandemic illustrated what happens “when a disempowered workforce faces a crisis in a sector with a poor history of compliance with workplace health and safety regulations.” 

    In August, a McDonald’s executive described the bill as “hypocritical” and “ill-considered.”

    “It imposes higher costs on one type of restaurant, while sparing another,” McDonald’s U.S. president Joe Erlinger wrote in a statement. “That’s true even if those two restaurants have the same revenues and the same number of employees.”

    A McDonald’s spokesperson told Fortune at the time that the company, which rarely weighs in on legislation directly, decided to do so in part because the bill’s supporters see it as a model that could be implemented in other states.  

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    Steve Mollman

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