Industry News for November 23, 2024

As holiday festivities draw near, ezCater, the #1 food tech platform for workplaces in the US, today released its Workplace Holiday Party Trends Report. Based on a survey of office workers and party planners, the report reveals that 81% of employees plan to attend their company’s holiday celebration this year and 43% of businesses are increasing their party budgets. Above all, food is set to be the star of the event, with 78% saying it is what they look forward to the most. Key findings from ezCater’s report include:

The full findings from ezCater’s Workplace Holiday Party Trends Report are here. Customers can also find a selection of seasonal menu items for holiday celebrations at www.ezcater.com.

Asahi Group Holdings, Ltd. announces the launch of the Sustainability Growth Platform, kicking off with The Challenge (Environment)—a global call for startups and scaleups to advance groundbreaking environmental solutions. This initiative aligns with Asahi's goal of achieving net zero across its value chain by 2040. In collaboration with Antler Ibex, the corporate innovation arm of the globally recognized venture capital firm Antler, Asahi will leverage industry expertise and Antler's vast network to advance innovative sustainability solutions. "Together with Antler Ibex, we're ready to support bold ideas that bring us closer to our net-zero goal," added Mandikova. The Challenge (Environment) invites startups and scaleups worldwide to tackle key sustainability themes, including: 

Selected participants will have the opportunity to: 

Develop potential commercial partnerships to drive sustainable innovation 

Apply to The Challenge (Environment) here: https://bit.ly/AGH-The-Challenge-Application

Chef Chris Vogeli has been named to helm III Forks’ newest flagship location in Addison’s Village on the Parkway. The chef, whose culinary influences can be seen in every aspect of the III Forks menu, was literally raised to excel in a fine dining environment. His father and uncles, all born in Switzerland, were restaurateurs, and Chris helped in the kitchen, working his way up from washing dishes to prepping salads and more. Following his culinary education in Dallas, Vogeli moved back to his family’s home in Switzerland, where he apprenticed for three years in some of that country’s five-star hotels. After returning to Texas, he immediately made a name for himself in the Texas culinary lexicon. The chef, who works with a humility not often seen in a chef of his caliber, is quick to share praises for III Forks with his team and with his suppliers. He credits the III Forks success to its consistency and quality. He has been a key driver in the III Forks elevated beef program, including the restaurant’s relationship with the Certified Angus Beef® brand, from which it sources prime 75-day dry-aged steaks, Snake River Farms, from whom the restaurant sources its American Wagyu, or even its selection of A5 Miyazaki Gyu Japanese Wagyu. 

The premier event of the MICE and Wedding industry, the 8th International MICE & Wedding Forum - IMWF 8th Edition, is opening its doors on April 3-6, 2025. This prestigious event, hosted by Regnum Carya and powered by Inventum Global, will bring together professionals from the MICE, Wedding, Hotel, and Airline industries, becoming one of the most influential international gathering points in the sector. IMWF 8th Edition stands out as a platform where leading MICE and Destination Wedding agencies from around the world "set the pulse of the industry and establish business connections. Taking place next April, hosted by Regnum Carya and powered by Inventum Global, IMWF will offer participants a program filled with experiential events, inspiring speakers, B2B meetings, and industry representatives, providing an opportunity to share the latest sector developments and connect with peers. Participants will experience an unforgettable journey in the industry with the impressive content and special surprise events of IMWF 8th Edition. In an environment where they can explore international business opportunities, they will have the chance to meet industry leaders and establish business connections. 

The community is invited to Let's Get Cookin’, a gourmet celebration and a culinary competition to benefit the Boys & Girls Club of Atlantic City (ACBGC). The fundraiser will take place on Wednesday, February 5, 2025, at the Island Waterpark at the Showboat Resort, from 6-8 p.m. Guests will have a chance to sample heirloom recipes and gourmet creations from the area’s best local chefs and most talented amateur chefs. The recipes will be judged on a variety of criteria. Attendees will receive a bound recipe book as a memento of the evening. In addition, there will be a chance to win raffle baskets and bid on auction items, all to support the cause. Proceeds from Let’s Get Cookin’ 2025 will directly contribute to sustaining and expanding the various programs offered by the ACBGC. By providing a safe and welcoming environment, the club empowers youth to build a brighter future. The event is chaired by Larry Sieg, President and CEO, Visit Atlantic City, and Lori Herndon, board member, ACBGC. The Showboat is partnering with the ACBGC and is the venue sponsor. A committee of professionals, including Showboat General Manager Anthony Faranca and his team, are volunteering their time to work with ACBGC staff to coordinate the event. Tickets for the event are on sale. For a limited time, Showboat will be offering two free passes to the Island Waterpark for every pair of tickets sold for Let’s Get Cookin’ through December 31. Tickets are $100 for general admission. For tickets, chef registration, and sponsorship opportunities, visit https://www.acbgc.org/lets-get-cookin-2025/. 

Zov's Restaurant Group is excited to announce the transformation of its sister concept into a premier private event space, now reimagined as 1801 Private Events by Zov’s. Located in the heart of Anaheim, the newly branded 1801 Private Events offers a versatile venue perfect for a variety of special occasions, from intimate gatherings to large-scale celebrations. With 3,900 square feet of indoor space, 1801 Private Events by Zov’s can comfortably accommodate events up to 120 guests, making it an ideal setting for bridal showers, birthdays, wedding receptions, and corporate events. The spacious reception-style patio, which can host up to 40 guests, adds a charming al-fresco option to the venue. Designed as a blank canvas, 1801 Private Events by Zov’s can be customized to suit the unique vision of any event, allowing hosts to create a truly personalized experience. The space combines modern elegance with a touch of Zov’s signature style, providing a sophisticated backdrop for memorable gatherings. Guests at 1801 Private Events by Zov’s will enjoy the same exceptional quality and culinary expertise that Zov’s is known for, with a menu drawn from Zov’s renowned catering offerings, including Mediterranean-inspired dishes and classic comfort foods. 1801 Private Events by Zov’s is located in Anaheim (1801 E Katella Ave.) and is now accepting bookings for events of all sizes. To inquire about availability please visit the website. 

Refresco, the global independent beverage solutions provider for retailers and global, national, and emerging (GNE) brands in Europe, North America, and Australia, today announces the successful closing of its acquisition of Frías Nutrición (“Frías”), a leading manufacturer of plant-based drinks in Spain. This transaction, first announced on July 22, 2024, strengthens Refresco’s position in the rapidly growing plant-based beverage category. Frías, located in Burgos, Spain, employs approximately 250 people and specializes in producing private label plant-based drinks, including almond, rice, hazelnut, and soy options for key retailers in Spain and beyond. This acquisition complements Refresco’s existing operations in Spain and significantly expands its capabilities in the plant-based drinks sector. 

True Salt is thrilled to announce the launch of its newest premium product, Crystal Blend, a grain specifically designed to meet the high standards of professional kitchens. This luxurious sea salt, with its carefully crafted texture and controlled pinch, offers a blend that guarantees consistency and flavor through every stage of the cooking process. Developed over the course of a year, Crystal Blend addresses a growing market demand for an elevated, high-quality sea salt that delivers on both feel and performance. This product was meticulously formulated to meet the rigorous demands of professional chefs who require precision, purity, consistency, and versatility for their culinary creations. True Salt's new Crystal Blend follows the success of its Kosher Sea Salt product in the foodservice market. Crystal Blend is available in convenient 3-pound boxes, with each case containing nine units, ensuring reliable supply for high-volume kitchen environments. Crystal Blend is available immediately and is poised to set a new standard in high-quality, consistent, and luxurious sea salt for chefs nationwide. 

QualiTru Sampling Systems, a pioneer in aseptic sampling technology based in Oakdale, MN, has just launched a groundbreaking product designed to transform the liquid sampling process for food and beverage industries. We thought your audience might be interested in learning about the TruStream™ Drum Port—an innovation that promises to enhance sampling efficiency and reduce contamination risks, supporting higher standards of product safety and quality. The TruStream™ Drum Port offers an efficient, aseptic method for extracting liquid samples from barrels, drums, and totes without exposing the product to airborne contaminants. This feature not only preserves the quality of the samples but also significantly minimizes spoilage risks, a critical advancement for industries where product integrity is essential. Collaborated with the Quebec Maple Syrup Producers, this tool is already helping streamline maple syrup sampling, showing its versatility across different liquid products.

Waring, inventor of the blender and a trusted source for high-performance kitchen, today announces the launch of the innovative new Ellipse® Blending System. Powered by a unique independent dual-motor system, the Waring Ellipse® delivers unparalleled speed and efficiency, improving consistency and reducing blending times by over 80%1. The new Ellipse® Blending System offers several time and cost saving measures that improve the overall user experience including:

OnTerra Systems (www.OnTerraSystems.com), the developers of RouteSavvy route planning software & Route Optimization Application Programing Interfaces, today introduced RouteSavvy 2.0 route planning software. This new version of RouteSavvy is built using the HERE Technologies platform. The current version of RouteSavvy 1.0 is built on Bing Maps. OnTerra Systems has developed RouteSavvy 2.0 on the HERE Technologies platform to enhance the product and take advantage of newer mapping features and mapping data quality. Existing RouteSavvy users will be able to continue to use their version of RouteSavvy (based on Bing Maps) for a limited period of time. But when they choose to migrate to RouteSavvy 2.0, the migration is fast and easy because RouteSavvy 2.0’s user interface is identical to the existing version of RouteSavvy. As a result of building RouteSavvy 2.0 on the HERE Technologies platform, RouteSavvy now offers significant improvements in functionality, data quality, and performance, including: