Who's News in Catering for October 9, 2021

Hot Off the Presses

In 1996, 17 companies came together in Chicago to create the Multicultural Foodservice & Hospitality Alliance (MFHA), an organization that promotes opportunities for people of color in the restaurant, foodservice, and lodging industry. Last month, MFHA, with its affiliates the National Restaurant Association and the National Restaurant Association Educational Foundation (NRAEF), celebrated 25 years of building bridges of opportunity and providing solutions that empower and advance people from all backgrounds.  As part of the 25th anniversary celebration, industry leaders convened in Chicago at the National Restaurant Association headquarters to recognize MFHA milestones and announce future goals. During the event, Max Langenkamp, chief diversity officer and senior vice president of Human Resources at Cintas, was named incoming chair of the MFHA Board of Advisors, and James Fripp, chief equity and inclusion officer, Yum! Brands, and outgoing chair of MFHA, was recognized. Tom Bené, President & CEO of the National Restaurant Association and CEO, NRAEF, gave remarks.  

Sculpture Hospitality, a global hospitality inventory management company, that combines both technology software with expert, local advic, has launched a brand-new inventory management app designed specifically to simplify the inventory management and ordering process for all hospitality businesses. By converting manual processes to more streamlined processes for operational efficiencies, The Sculpture App was designed specifically as a low-cost and time-saving solution for restaurants and bars coming out of the pandemic. Through the use of The Sculpture App, business owners can perform inventory counts, create accurate spreadsheets and analyze the numbers they need for real business growth. It's a quick and easy way to understand the items that make a business most profitable.  

The Business Intelligence Group recognized Ottonomy's autonomous delivery robots as Sustainability Product of the Year in the 2021 Sustainability Awards program. The Sustainability Awards honor those people, teams and organizations who have made sustainability an integral part of their business practice or overall mission.  Ottonomy's fully autonomous delivery robots: delivering food and beverages, groceries, and retail products to curbside and parking lots, last mile, and indoors. The technology was developed with sustainability at its core, focusing on reducing carbon emissions and improving quality of life. 

For many, airport meetings spaces usually evoke thoughts of bright fluorescent lights and sad, boxed sandwich lunches. However, this fall, the soon-to-open Hyatt Place / Hyatt House LAX / Century Blvd will bring a curated taste of Los Angles to 5 brand-new meetings spaces with two chef-driven culinary concepts. Turning “airport dining” on its head, the mid-century modern hotel is taking a fresh approach to these two Hyatt brands with healthy gourmet dining offerings by L.A.-based Greenleaf Kitchen & Cocktails. Whether it’s a private lunch with dishes such as Shrimp Ceviche and Filet Mignon with avocado salad and garlic fries or multi-course dinner for 180, Greenleaf will provide Southern California-inspired options for all attendees.  

People on the Move

West Hollywood Hotels, a collection of stylish boutique hotels including Chamberlain West Hollywood, Montrose West Hollywood, Le Parc Suite Hotel and The Grafton on Sunset, is proud to announce the appointments of Jason Moniz as area executive chef and Erin Reynolds as area director of food and beverage. As seasoned hospitality veterans with decades of experience at some of the West Coast’s top restaurants and hotels, the culinary duo will oversee execution of all four boutique hotels’ dining programs, including restaurants, in-room and poolside dining. 

Products on the Market

Olam Food Ingredients (“OFI”), a global leader in natural and sustainable ingredients and solutions, today launches the first collection in its new spice blends range – ‘Blends of the Americas’. The 17 ready-to-use dry blends give food manufacturers, foodservice companies, and retailers a simple, clean-label solution for creating consistent and authentic flavors inspired by some of the continent’s popular cuisines – those of modern Mexico, the Caribbean and the US Southwest. Each blend has been expertly formulated by OFI’s top chefs to help food manufacturers add an authentic spice kick to everything from grilled meat, fish and vegetables to traditional stews, sauces and snacks. Alongside these applications, OFI has also developed a range of seasoned recipes using the new blends in collaboration with its nuts innovation team, such as Blanched Almonds with Spicy Citrus Coast and Candied Cashews with Warm Sedona Sunset.  

New Barilla® Frozen Pasta delivers the same quality and consistency chefs expect from the #1 pasta brand in Italy and the US, but with the time- and labor-saving benefits of pre-cooked pasta. From microwaves to impingers, catering to ghost kitchens, Barilla Frozen is ready for what you’re dishing out. Barilla Frozen can even be finished and held for 30 minutes or longer - perfect for today’s delivery environment.