Products on the Market
Cost-effective, environmentally sound disposal of food waste is becoming increasingly challenging for hotels, restaurants and other foodservice businesses. Hungry Giant Waste Systems is tackling the problem with next-generation food waste dehydration technology that separates and treats food waste at the source, avoiding downstream impacts such as sending sludge down the drain as well as providing more opportunities for beneficial reuse. The company’s technology provides hygienic, safer, automated food waste processing that:
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Reduces both the weight and the volume of commercial food scraps by up to 93%
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Holds food waste at temperatures that exceed pasteurization requirements,
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Enables the remaining organic matter to be reused
General Mills Foodservice is rolling out a new bulk cereal in a popular flavor to help foodservice operations serve more patrons, even those with diverse dietary needs and preferences. From retail and foodservice’s #1 cereal brand1, Honey Cheerios™ Cereal Bulkpak whole grain oat cereal made with real honey is gluten-free and made without nut ingredients. Honey Cheerios cereal was created in response to foodservice operations’ requests for multi-use products with mass appeal that can be used across the menu. In a versatile bulk format, the new cereal can be served on its own or used as an ingredient in recipes such as cereal bars, snack mixes or parfaits. In addition to being gluten-free and made without nuts, Honey Cheerios cereal is whole-grain rich and low in sugar with 9 grams of sugar per serving. It is made with no artificial flavors or colors from artificial sources, no caramel colors and no high-fructose corn syrup. While Honey Cheerios does not contain any nut ingredients, it is not labeled as nut free because it is not produced in a nut-free production facility.
Tractor Beverage Company, the first and only certified organic, non-GMO beverage company dedicated to foodservice, is launching its debut consumer ad campaign that takes industry monoliths head on. Farmer-founded, the Tractor team is on a mission to create a cleaner, healthier planet, one drink at a time. Proudly served in over 5,900 locations across all 50 states including Chipotle, PLNT Burger, Kevin Hart’s Hart House, WOWorks’ Saladworks, Garbanzo Mediterranean Fresh and more, Tractor's thoughtfully crafted drinks feature clean ingredients that deliver on taste, functionality, and experience, without any of the bad stuff. But being the new beverage company on the block is tough in a competitive environment with limited fountain space and a QSR landscape dominated by legacy soda conglomerates. Taking on the role of David against these Goliaths, Tractor has grown rapidly from local eateries and chef-driven concepts to larger partners and channels looking for something exciting to serve their guests. But with industry monoliths taking notice and attempting to prevent Tractor’s expansion, the brand decided to take their mission and their message directly to consumers.
Hot Off the Presses
Cal Poly in San Luis Obispo, California has commission one of the smartest and most forward-looking commercial kitchens in recent memory. Situated in Cal Poly’s new Boswell Ag Tech Center, the campus’s new 4,200 square-foot teaching facility augurs the future of commercial kitchen design with a seamless blend of comfort, sustainability, safety, air quality, and smart tech functionality. Designed to be aesthetically pleasing and cost-effective, the new culinary lab features two large cooking suites with utility distribution systems. As a result, equipment can easily be changed out for different instructors, chefs, and students without requiring new wall construction. In addition, the new kitchen also features an open concept design, reduced energy output and fully conditioned, fresh outside air from dedicated outside air systems.
People on the Move
Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina, a waterfront resort located on 342 acres of Maryland’s Eastern Shore, announces it has officially reopened its popular eatery Blue Point Provision Company. The restaurant has also appointed a new chef de cuisine, Nicholas Aspenleiter who brings with him more than 20 years of industry experience. Over the last few years, the beloved restaurant has served as an event venue and will resume full-service operations offering lunch and dinner seven days a week. To celebrate the reopening and the summer travel season, Blue Point Provision Company will also bring back its Deck Parties, giving guests even more reason to make a reservation. Chef Nicholas Aspenleiter will oversee all kitchen operations at Blue Point Provision Company, from menu creation, to staff management and thoughtfully sourcing provisions. As a master of cuisine, Chef Aspenleiter is committed to sourcing ingredients from local seafood suppliers to nearby farms, where he’ll order fresh fruits for the restaurant’s homemade ice cream and sorbet. Prior to his new role, Chef Aspenleiter owned a quaint outdoor restaurant in Puerto Rico, which served up flavors that celebrated Caribbean and Spanish influence.
