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Tag: food service

  • Spring USA Becomes First Certified Commercial Induction Cooktop Partner Under EPA’s ENERGY STAR Program

    Spring USA Becomes First Certified Commercial Induction Cooktop Partner Under EPA’s ENERGY STAR Program

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    SPRING USA & EPA LEAD INDUCTION EFFICIENCY EFFORTS IN THE U.S. FOODSERVICE INDUSTRY

    Spring USA, along with the U.S. Environmental Protection Agency (EPA), announces the first commercial induction cooktops to earn ENERGY STAR® certification. Spring USA’s flagship line of induction ranges, MAX Induction, becomes the nation’s first commercial induction cooktops to be certified within the induction category of the ENERGY STAR Commercial Electric Cooktops program.

    As part of this certification process, each range was tested in a laboratory recognized by the EPA to meet high-performance standards on energy transfer, heat-up response, and energy efficiency. 

    The ENERGY STAR recognition demonstrates that Spring USA is leading the way with efficient foodservice equipment design by targeting energy and emissions within back-of-house and front-of-house operations. Spring USA is the first induction manufacturer to hold this distinction.

    Kristine Holtz, CEO of Spring USA, stated, “As the leader in induction, our products are designed to offer exceptional efficiency and performance that result in cost-savings, safer working conditions by emitting less residual heat, and reduced carbon emissions. We are committed to empowering commercial operators with a proven, energy-efficient option and are honored to have worked closely with the EPA and ENERGY STAR teams to help minimize environmental impact within the foodservice industry.”

    Ann Bailey, Branch Chief for ENERGY STAR Labeled Products at the Environmental Protection Agency, added, “We welcome Spring USA as a new ENERGY STAR partner and commend them on their efforts to achieve ENERGY STAR certification for their commercial grade induction cooktops! The EPA’s ENERGY STAR team is excited to have certified products in this Commercial Electric Cooktop category. Congratulations to Spring USA and welcome to the ENERGY STAR partnership!”

    In addition to being the premier induction partner of the ENERGY STAR Commercial Electric Cooktops program, Spring USA also assisted in the development of the program guidelines and testing protocols, alongside other leading manufacturers in the industry.

    About Spring USA®

    Spring USA, a global leader in the foodservice equipment industry, was first to introduce countertop induction and functional banquet furniture to the United States. Known for its innovation and design of reliable, durable, and beautiful products, Spring USA specializes in induction cooking & warming equipment, induction-ready buffetware & cookware, mobile cooking stations, food protection systems, and custom-built tables with hidden induction and cooling elements. Chosen by industry professionals worldwide, Spring USA’s commitment to quality is unwavering and unmatched. To learn more, visit: springusa.com.

    About ENERGY STAR®

    ENERGY STAR is the government-backed symbol for energy efficiency, providing simple, credible, and unbiased information that consumers and businesses rely on to make well-informed decisions. Thousands of industrial, commercial, utility, state, and local organizations rely on their partnership with EPA to deliver cost-saving energy efficiency solutions. Since 1992, ENERGY STAR and its partners helped American families and businesses avoid more than $500 billion in energy costs and achieve more than 4 billion metric tons of greenhouse gas reductions. To learn more, visit: energystar.gov.

    Source: Spring USA

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  • Delta Airlines flight to Amsterdam diverts to JFK Airport after spoiled food is served

    Delta Airlines flight to Amsterdam diverts to JFK Airport after spoiled food is served

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    ByEyewitness News

    Wednesday, July 3, 2024 2:03PM

    Delta flight diverts to JFK Airport due to spoiled food

    The Delta flight to Amsterdam diverted to NYC after it was found that a portion of the on-board food was spoiled.

    NEW YORK CITY — Delta Airlines says a flight from Detroit to Amsterdam had to divert to JFK Airport early Wednesday morning after passengers were served spoiled food.

    Delta Flight 136 was en route from Detroit to The Netherlands when some of the in-flight meal service was discovered to have been spoiled.

    The flight with 277 customers onboard, landed safely at around 4 a.m.

    Medical crews were at the airport to treat any sick passengers and crew members. It is not yet known how many people consumed the food.

    Delta is investigating how the food was spoiled.

    They released a statement saying: “Delta flight 126 from Detroit to Amsterdam diverted to New York’s JFK early Wednesday morning after it was discovered that a portion of the in-flight meal service was spoiled. Medical crews were on-site to meet the aircraft and treat any affected passengers and crew members. Delta teams will immediately work to gather information into how this incident occurred. This is not the service Delta is known for and we sincerely apologize to our customers for the inconvenience and delay in their travels.”

    Copyright © 2024 WABC-TV. All Rights Reserved.

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    WABC

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  • Delta Airlines flight to Amsterdam diverts to JFK Airport due to spoiled food onboard

    Delta Airlines flight to Amsterdam diverts to JFK Airport due to spoiled food onboard

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    ByEyewitness News

    Wednesday, July 3, 2024 12:44PM

    Delta flight diverts to JFK Airport due to spoiled food

    The Delta flight to Amsterdam diverted to NYC after it was found that a portion of the on-board food was spoiled.

    NEW YORK CITY — Delta Airlines says a flight from Detroit to Amsterdam had to divert to JFK Airport early Wednesday morning because a portion of the in-flight meal service was spoiled.

    The flight, DL136, DTW-AMS, A330 with 277 customers onboard, landed safely at around 4 a.m.

    Medical crews were at the airport to treat any sick passengers and crew members. It is not yet known how many people consumed the food.

    Delta is investigating how the food was spoiled.

    They released a statement saying: “Delta flight 126 from Detroit to Amsterdam diverted to New York’s JFK early Wednesday morning after it was discovered that a portion of the in-flight meal service was spoiled.

    Medical crews were on-site to meet the aircraft and treat any affected passengers and crew members. Delta teams will immediately work to gather information into how this incident occurred. This is not the service Delta is known for and we sincerely apologize to our customers for the inconvenience and delay in their travels.”

    Copyright © 2024 WABC-TV. All Rights Reserved.

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    WABC

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  • They Keep Congress Fed — But A Shutdown Will Leave Them Broke

    They Keep Congress Fed — But A Shutdown Will Leave Them Broke

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    They’re so familiar on Capitol Hill, they almost blend into the woodwork. In the background at everything from weekly party lunches that generate headlines to low-profile state congressional delegation receptions, members of the U.S. Capitol’s catering staff have perfected the art of being present without being seen.

    And if the government shuts down, they’ll be without a paycheck.

    “Me and my co-workers, we basically live check by check,” Paulo Pizarro, a 17-year veteran of the Senate-side catering, told HuffPost.

    A shutdown, which looks increasingly likely as House Republicans are in a standoff against the White House and most of the Senate over a stopgap spending bill, would send a huge swath of government workers home temporarily.

    Some of those will be within the Capitol itself, a sort of self-contained city where the grandeur of being a temple of democracy is only made possible by the behind-the-scenes efforts of an army of cooks, security and maintenance staffers.

    But unlike many of the workers in the Capitol, the caterers work for food service contractors. While federal employees are guaranteed to be made whole with back pay once a shutdown ends, the same is not true of government contractors.

    “This is going to impact us very badly because we don’t know if we’re going to have a job for two, three weeks, four weeks, a month. We don’t know how long a government shutdown is going to be,” Pizarro said.

    A catering cart sits in a hallway in the U.S. Capitol near the room where Senate Democrats have their weekly party lunches.

    Caterers occupy a unique place in the Capitol ecosystem: The intimacy of feeding people means they often see their lawmakers in less-guarded situations and, as in the case of the weekly lunches, on a regular basis.

    Now, they watch and wait while the people they’ve served and whose water glasses they’ve refilled decide whether they will be able to pay their bills.

    Pizarro, a 41-year-old supervisor with a dark beard and open demeanor, said he’s become friendly with some of the senators, though he didn’t name names. Senators compress as much work as they can into the traditional three-day workweek in Washington before flying back home, so between breakfasts, lunches, dinners and receptions, he said, “I see those senators every day.”

    But he laughed when asked if he had lobbied any senators on behalf of himself and his team. He said he had professional boundaries he could not cross.

    “I’d like to do it, but like I said, I have red lines,” he said. But he added that some senators have spoken to him and tried to be reassuring.

    “They told me everything’s going to be OK, they’re trying to fix it,” Pizarro said. “We’ll see what’s going to happen.”

    “This is going to impact us very badly because we don’t know if we’re going to have a job for two, three weeks, four weeks, a month. We don’t know how long a government shutdown is going to be.”

    – Paulo Pizarro, catering supervisor

    “Our members are pretty much being [treated] like some pawns in the chess game,” said Marlene Patrick-Cooper, president of UNITE HERE Local 23, which represents Capitol and federal agency contract food service workers. “And now our members are going to be the ones who are taking the loss.”

    “They are predominantly Black and immigrants, people who came to this country and have been here for many, many years. They love the jobs that they do. They feel that they’ve had a sense of job security. That’s why many of them are long-term,” she added.

    Sen. Sherrod Brown (D-Ohio) agreed. Coming out of the weekly Democratic lunch Wednesday, he said, “They should be worried. A lot of people should be worried because this is a game that extremists in the House are playing.”

    With government funding expiring Saturday night, House Republicans have dug in, demanding tougher border security policies and lower spending in exchange for temporarily keeping the government’s lights on. Democrats have shown little interest in negotiating.

    Rep. Byron Donalds (R-Fla.) said he felt sorry for the workers but argued that the situation was not Republicans’ fault.

    “I would say, number one, I’m sorry that they’re in this position,” he said.

    “But I will also say massive government overspending also has put them in another position where they’re getting paid now, but they’re falling behind every single day when they go to the supermarket, when they go to the gas station, when they have to pay the light bill,” Donalds said.

    Sen. Rand Paul (R-Ky.), right, and Sen. Marco Rubio (R-Fla.), left, have lunch at a Republican policy lunch on Capitol Hill in March 2020.
    Sen. Rand Paul (R-Ky.), right, and Sen. Marco Rubio (R-Fla.), left, have lunch at a Republican policy lunch on Capitol Hill in March 2020.

    Contractors were not given back pay in 2019, during the last shutdown. Rep. Ayanna Pressley (D-Mass.) has introduced a bill to change that this time, joined by Sen. Tina Smith (D-Minn.) on the Senate side.

    Neither Restaurant Associates nor Sodexo, the contractors that provide catering for the Capitol, returned requests for comment.

    In 2019, when the government shut down for 35 days, Pizarro said he was only able to make ends meet because he had a second job — at the now-defunct Newseum. Now he also has a mortgage to pay on a home he lives in with his elderly mother in northern Virginia.

    The uncertain nature of a shutdown also would make it difficult to take another job, he said, because he can’t know how long he would be gone from the Capitol. “We don’t know what’s going to happen,” he said.

    Patrick-Cooper, the union leader, said that if any workers deserve back pay after a shutdown, it’s the ones in the Capitol, who fulfill the most basic, human needs of keeping the government running.

    “They, in their mind, feel like they’re government employees,” she said. “They feel like they’re serving our country.”

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  • Beverage Consulting Firm Enliven Appoints Tim Harms CEO

    Beverage Consulting Firm Enliven Appoints Tim Harms CEO

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    Press Release


    Feb 23, 2022

    Enliven, the nation’s leading beverage partnership consulting firm, today announces the appointment of Tim Harms as the company’s new Chief Executive Officer. Bringing distinctive leadership and experience to the helm, Mr. Harms is set to lead the company as it expands into new areas of strategic growth. Mr. Harms succeeds Tim Richardson, Founder and current Chief Executive Officer who will transition to Chair of the Board.

    Mr. Harms is a seasoned executive with more than a decade of senior leadership in the consulting and beverage industries. Before joining the Enliven team in 2013 as an Account Executive, he provided advisory and assurance services at Deloitte. He was promoted to Managing Director in 2015 and has worked to help Enliven’s clients create innovative, win-win beverage partnerships which deliver results directly to their bottom line. Under his purview, Enliven has grown revenue by nearly 300%, expanded into international markets, and launched new service offerings.

    “I am excited to lead such a strong and innovative organization that is a champion for its customers,” said Tim Harms, Chief Executive Officer of Enliven. “Like many sectors, food service has faced significant challenges caused by the effects of COVID 19. Our customers are facing shifting consumer habits, changes in customer traffic and behavior, as well as labor shortages and supply chain bottlenecks. In the midst of these headwinds, we are here to help our clients navigate for the future with solutions that have a material impact on their business. We thoughtfully create partnerships that are greater than the sum of the parts and yield real value for years to come. We’re honored that our customers have come to rely on us for this partnership.”

    Enliven specializes in helping customers manage and negotiate exclusive pouring rights contracts with the major beverage companies. Each of its divisions is led by a seasoned practice leader and a deep bench of talent who bring unrivaled expertise and capabilities to the table when negotiating on behalf of clients. Enliven has delivered more than one billion dollars in savings to its clients. Most recently it secured major contracts in the amusement park, healthcare, and restaurant industries. The company is strategically expanding, adding additional practice verticals in entertainment, retail, and convenience.

    “I am pleased to welcome Tim Harms as CEO,” said Tim Richardson, Founder of Enliven. “He is a visionary leader and has demonstrated significant skill and understanding of the needs of our customers. Tim is dedicated to delivering outstanding results while acutely understanding the nuances of beverage deal negotiation with the top players in the market. I am particularly grateful for his talent for creating and nurturing an outstanding company culture that prioritizes personal growth and professional development. With his appointment, we are well positioned to propel Enliven into the next phase of its evolution.”

    About Enliven
    Enliven negotiates and manages best-in-class, exclusive pouring rights agreements (beverage deals) for its customers. The company services clients in key sectors including healthcare, food service, hospitality, aviation, convenience, and entertainment. It provides mission critical business intelligence to financial and supply chain executives and has delivered more than one billion dollars in savings to its clients through its negotiated beverage programs. Enliven’s dedicated team of industry experts takes a hands-on approach to extracting long-term value and winning results for its clients. For more information visit www.EnlivenLLC.com

    Media Contact: 
    Angela Palmieri
    press@enlivenpartnership.com

    Source: Enliven LLC

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