Hot Off the Presses
Better Earth, the compostable packaging innovator, has launched a Compost Drop Off Database that connects consumers with local compost drop-off locations, aiming to make composting more accessible as the U.S. tackles food waste and climate change. The first-of-its-kind tool is part of a broader effort to map national compost infrastructure, including 315 composting facilities, 250 haulers, and 457 drop-off sites across 43 states. This database can be accessed for free to find valuable composting information.
LA's The Music Center has partnered with Kathleen Schaffer, creative director and co-founder of SCHAFFER, a highly regarded event hospitality company based in Los Angeles, to further expand the capabilities of Hope & Grand Events. With a rich background in culinary arts and a passion for creating unforgettable experiences, Schaffer has established herself as a leader in the industry. She has advanced her career as an executive chef throughout the world and has been recognized for her culinary accomplishments by the James Beard House, AAA Five Diamond and Chef George Perrier of Le Bec Fin. Schaffer’s leadership, along with her husband and business partner, have led SCHAFFER to earn Caterer of the Year at the 2019 and 2024 CATIE Awards. She will collaborate with Chef Mindy Og and the Hope & Grand Events team on select events to respond to client interests for a more elevated culinary experience.
Venue News
Hotel Matilda, a beacon of luxury and innovation in Mexico’s city San Miguel de Allende, is proud to announce its prestigious recognition as a Hotel Selection in the esteemed Michelin Guide. This accolade places Hotel Matilda among an elite group of fewer than 7,000 hotels worldwide featured in the Tablet Hotels and Michelin Guide selection, marking it as one of the best boutique hotels in Mexico. As part of this elite selection, Hotel Matilda is now showcased in the Michelin App, offering travelers an unparalleled resource for discovering and booking exceptional accommodations. The entire selection of Tablet Hotels, known for their distinctive and high-quality offerings, became part of the Michelin family in 2018, further enhancing the Guide’s reputation for excellence. Travelers can now explore and book their stay at Hotel Matilda through the Michelin Guide website and App, ensuring a seamless and luxurious experience.
Hyatt Regency Tamaya Resort & Spa, located on the Santa Ana Pueblo in New Mexico, announces the reopening of its signature restaurant Corn Maiden. The restaurant showcases a redesigned menu inspired by a New Mexico home kitchen, featuring culturally-inspired cuisine and seasonal ingredients sourced directly from the resort’s on-site garden. It offers several signature menu items include charcoal-roasted green chile, a variety of New Mexico-sourced proteins, and specialty dishes such as a wild spinach pesto.
Association Updates
SEARCH Foundation announces its call for Board of Directors nominations for terms running from January 1, 2025 – December 31, 2027 (three-year terms). Members of the SEARCH Board of Directors are required to attend in-person and virtual board meetings, and may be asked to serve on a specific committee or task force. Regularly scheduled in-person board meetings are currently held up to 4 times per year in person at varying locations, typically in conjunction with an existing event, and virtually 8 times per year. Note: The Board will be meeting on Monday, October 7, 2024 in Las Vegas at a time and place to be determined. The meeting will have virtual capability for those unable to attend in person. SEARCH Board members are expected and mandated to personally “Give or Get” a minimum of $1,200.00 per year in donations to the Foundation. DEADLINE for submission is Tuesday, September 10, 2024.
Products on the Market
UNOX, a global leader in commercial oven technology, is proud to announce its platinum partnership and exhibition at the first-ever National Pastry Conference (NPC), also known as “PastryCon,” taking place from August 29-31, 2024, in Charlotte, North Carolina. PastryCon 2024 marks the debut of this premier event dedicated to the art and science of pastry making, bringing together pastry chefs, culinary professionals and industry innovators from across the nation. As a platinum partner, UNOX will play a key role in supporting the event's mission to inspire and educate the pastry community. At the UNOX booth, attendees will have the opportunity to experience live demonstrations of the brand’s state-of-the-art combi ovens, which are designed to deliver exceptional precision, consistency and efficiency in pastry production. UNOX’s innovative technology empowers pastry chefs to achieve unparalleled results, from perfectly baked croissants to exquisitely caramelized tarts.
Galley continues its role as a trailblazer in foodservice technology by launching the innovative Culinary Resource Planning (CRP) platform, now available free under a new pricing model. This groundbreaking offering democratizes access to enterprise-grade tools, enabling foodservice businesses of all sizes to optimize operations, drive innovation, and achieve culinary excellence. CRP is a modern, food-data platform that streamlines operational processes, fosters efficient collaboration, and enables financial accuracy for foodservice businesses. The platform blends cooking artistry and innovation with the pragmatics of kitchen management. Galley’s CRP platform integrates advanced technology and data intelligence to streamline critical aspects of foodservice management, from recipe development and inventory control to menu planning and nutritional analysis. By providing this platform for free, Galley is breaking down financial barriers, allowing more businesses to leverage state-of-the-art tools previously accessible only to large enterprises.
What Galley’s CRP Platform Can Do:
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Centralizes Food-Data Management: Galley provides a unified platform in which all recipes, ingredients, supplier information, and nutritional data are stored, ensuring always having a single source of truth for all to access and follow.
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Enhances Professional Growth: Leverage tools for menu planning, food-cost management, and nutritional analysis to improve operational efficiency, allowing more time to be spent on creativity and professional growth and less on manual tasks.
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Protects Culinary Intellectual Property (IP): The Galley CRP platform offers secure storage for all recipes, safeguarding unique culinary techniques and creations to keep all valuable IP safe.
Galley, a leader in foodservice technology, has launched the groundbreaking “culinary resource planning” category which will revolutionize the foodservice industry by enabling the seamless integration of data intelligence, operational efficiency, and culinary creativity. The launch of this category cements Galley's position as a leader in the digital transformation of the foodservice industry. Culinary resource planning acknowledges the critical needs of modern foodservice operators, who face increasing demands to be more efficient, adaptable, and sustainable. By utilizing data-driven technology, Galley's Culinary Resource Planning (CRP) Platform streamlines operations, fosters innovation and drives growth. Galley's CRP Platform blends cooking artistry and innovation with the pragmatics of kitchen management. Simply, Galley’s platform unleashes innovation and creativity. The CRP Platform scales operations to uncover untapped growth opportunities by integrating key functions, such as recipe management, food-cost management, menu planning, and nutritional analysis—all within a user-friendly interface. This seamless integration allows foodservice operators to quickly and easily:
- Streamline Operations: Automate repetitive tasks, reduce manual data entry, and improve accuracy, resulting in significant time and cost savings.
- Enhance Collaboration: Ensure all teams access the same up-to-date data, fostering better communication and coordination.
- Promote Sustainability: Support sustainable sourcing, waste reduction, and transparency via ingredient tracking that align with ethical and environmental goals.
- Drive Innovation: Enable culinary teams to experiment and innovate with real-time data insights, transforming food preparation and presentation.
People on the Move
Galley, a leading innovator in foodservice technology, has announced the appointment of Bridget Quinlan as Chief Revenue Officer (CRO). Quinlan's strategic leadership marks the final component for aligning Galley's groundbreaking Culinary Resource Planning (CRP) Platform with the market's evolving needs. Quinlan brings a wealth of experience and a proven track record of success. Her role at Galley will be pivotal in enhancing market strategies, expanding customer outreach, and ensuring the CRP platform meets the dynamic demands of the foodservice industry. With her extensive experience in leading revenue and market expansion initiatives for technology companies, is a valuable addition to an already strong leadership team at Galley.
South Seas, located on Captiva Island along Florida’s Gulf Coast, proudly announces Scott McGregor as Director of Food & Beverage. McGregor’s extensive experience and level of detail in the culinary and beverage industry matches the vision and scale of re-concepted culinary at South Seas. McGregor will oversee the development and opening of four new restaurants launching in the months ahead, another piece of the resort’s continued rebuilding efforts following the devastation caused in the destination by Hurricane Ian. Beginning his career with Sage Hospitality as Director of Food & Beverage, McGregor later became Director of Food & Beverage at Sheraton Hotels & Resorts and then led hotel management for Hilton Phoenix/Mesa. He also spent time with brands Topgolf, Aramark, and Palmas Restaurant Group at Walt Disney World. Most recently, McGregor served as Executive Director of Food & Beverage for Crescent Hotels & Resorts.
The Music Center announced the appointment of Chef Mindy Oh as the new executive chef at The Music Center, Los Angeles’ premier performing arts center. With an extensive background in culinary arts and a passion for innovation, Chef Mindy brings a wealth of experience to her role. She previously served as chef de cuisine at Abernethy’s restaurant, The Music Center’s culinary incubator known for its distinctive Emerging Chef Program. In this new role, Chef Mindy will spearhead culinary operations across all three on-campus restaurants – Abernethy’s, asterid and Kendall’s – The Mullin Wine Bar, onsite concessions and pop-ups and The Music Center’s catering arm Hope & Grand Events. A native Angeleno, Chef Mindy was raised in the Koreatown area of Los Angeles and had a very close relationship with her family, especially with her grandparents. As a child, she learned traditional Korean dancing and grew up enjoying Korean food. She began her culinary career studying at Le Cordon Bleu. While attending culinary school, she fine-tuned her skills working at Patina Catering. Before becoming chef de cuisine at Abernethy’s, she worked as a sous chef for Superba Food and Bread and was the opening executive chef for Mora.
