Dina Stasolla

Tequila!   Many large players such as White Claw, and The Boston Beer Company (maker of Truly) are expanding their offerings and releasing tequila-flavored ready-to-drink (RTD) cocktails as consumers are increasingly turning to tequila offerings in the beverage alcohol sector.   I had the opportunity to share my insights and thoughts on this surging trend with The Food Institute. In the article, I emphasized how innovations in ready-to-drink (RTD) formats, including tequila-based seltzers and margaritas, are meeting consumer demand for novel flavors. Additionally, I pointed out that tequila production has remained stable despite global supply chain disruptions and highlighted the increasing consumer preference for high-quality artisanal spirits.   Read the full article here: https://lnkd.in/gB9f-3Ci   #Tequila #BeverageIndustry #MarketTrends #ConsumerInsights #RTDCocktails

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👇 Check out this list of #jobs #marketingjobs and more.

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Great leaders adapt and learn. "Bridging that gap with my knowledge and understanding and experience is really gonna help me to be able to deliver a better service for them." We sent our Director of Brand & Creative, Will Hawkins, to culinary training so that he could better collaborate with our culinary teams. Along the way, he also picked up valuable leadership skills like… ➮ Improved Communication: Effective dialogue across departments fosters innovation and clarity. ➮ Stronger Team Building: Hands-on experiences create a deeper understanding and stronger team cohesion. ➮ Enhanced Problem-Solving: Immersive training sharpens the ability to tackle challenges creatively. ➮ Greater Empathy: Walking in another team’s shoes builds empathy. ➮ Commitment to Continuous Improvement: Embracing feedback and learning drives ongoing excellence. Listen to the full episode of The Outsource Advantage with Derek Kissos to learn more about Will’s experience and how hands-on experiences can shape leadership skills. Find the episode wherever you listen to your podcasts. #OneHHS #Leadership #ContinuousImprovement #GainTheAdvantage #TheOutsourceAdvantage #HHSDifference

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Pizza Hut U.S. President David Graves has resigned, leaving the company after just 4 years of service to the company. Graves was praised for his leadership in helping to modernize the brand, spearheading initiatives like extending store hours, introducing the Melts food category, holiday promotions, and forging partnerships with third-party delivery services. Yet, despite all of these efforts, Pizza Hut's sales growth in 2023 trailed behind all other brands within the Yum umbrella, with same-store sales falling 4% in Q4 and growing only 1% over the year. Against the backdrop of Taco Bell and KFC experiencing stronger sales growth in the U.S., and Domino's same store-sales outnumbering that of Pizza Hut by 1.6%, it was too much to allow to continue. The resignation suggests a loss in faith in Graves ability to turn it around, and more so should send a message to investors across the industry that brands who previously thought themselves immune to inflation…need to think again.. https://lnkd.in/eJceRAjp #restaurantnews #tagex #liquidations #furnitureauctions #furnitureliquidations #equipmentliquidations #equipmentauctions #foodindustrynews #foodserviceindustry #kitchenquipment #restaurantequipment #commercialkitchenequipment #restaurantauctions #restaurantclosures #restuaranttrends #restaurantnews #cfo #coo #foodindustry #foodindustryequipment #liquidaterestaurant #openrestaurant #expandrestaurant #foodoperations #restaurantclosure #restaurantremodel #restaurantliquidation

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Hey Chefs! Want to be quoted in NY Magazine? See below opp! Replies due by 5/9 @ 10AM. Looking for chefs, food writers, and other culinary experts to weigh in on their favorite kitchen tongs. CATEGORY: Lifestyle and Entertainment NAME: Julia Skinner EMAIL: julia@root-kitchens.com MEDIA OUTLET: New York Magazine MEDIA WEBSITE: http://nymag.com DEADLINE DATE: 2024-05-09 DEADLINE TIME: 10:00 am QUERY: Looking for chefs, food writers, and other culinary experts to weigh in on their favorite kitchen tongs. To be considered for this piece, please include answers to the following questions, plus a 1-2 sentence bio. Thank you! -What should home cooks look for in kitchen tongs? -Are there features of tongs that make them work especially well (or, alternately, features that aren’t worth the extra money)? -Are there different types of tongs for different tasks? -What is your favorite kind of tongs? Do you have a favorite brand? What do you love about it? -Anything else you’d like to tell me?

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Capitalizing on the late-night crowd requires more than keeping the lights on! It’s an artful combination of flavors, convenience, and a dash of marketing prowess to ensure your culinary creations are not just an option but the preferred choice. This detailed guide walks you through the steps to curate a late-night menu that will entice, satisfy, and, most importantly, keep the orders coming when the moon is high!

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Yet another obligatory National Restaurant Association post. Excited to see so many friends there, if we haven't met feel free to come up and say hi. A few key suggestions (for first timers or someone wanting to optimize your show). 1. The show is big, really big, so map out the must hits for yourself (floor plan is great for this), wear comfy walking shoes (nobody will care if your in sneakers), and hyrdate. 2. Uber's/Taxi's etc. are a nightmare during peak exit hours (towards the end of the day). Don't try to leave in an Uber 30 minutes before your dinner reservation (also speaking of reservations don't make 4 and cancel 3 the day of) . 3. Come with some clear goals in mind of what you want to see (though leave a bit of time for surprises). Personally I'm excited to look at RATIONAL AG to see what new combi products they have, a couple of the automation providers on the kitchen equipment side, what if any offerings are new innovative on the HCM side and then finally try some new food items for inspiration. 4. The best part of the show is bumping into people you haven't seen or have only seen online (it's welcomed when people come up and say I love the content you post online, I'm curious about XYZ, etc.), the point of going to a show is meeting other people (they are there for the same thing). 5. Chicago is a great city, don't overdo it. Arun Kumar, MBADaniel DiazJason BerkowitzChrissy OuelletteTammy K. Billings, MBABo DavisShawn P. Walchef Matt Wampler 🍽️Zack Oates🍕Brett BermanJordan Boesch

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New sales channels for NA brands & accessible purchasing locations for consumers is a plus for retailers, consumers and brands. Even with the existence of supermarkets & the concern that stores will eat into each other's sales, a lot of folks in NYC will keep their local stores they find enjoyable or convenient alive. There's CVS all over the place, bodegas still thrive. There's an abundance of both mass chain and small business restaurants. There are more than enough consumers in this city for multiple formats to survive. https://lnkd.in/g6ZYvSmx

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What’s for lunch? It’s a common question, but the answer really matters. In Hopkins, all of our kitchens produce meals from scratch, partner with local farms for fresh ingredients, and cook meals that incorporate diverse culinary traditions. In this episode, our guests (Andrea Schaak, Sarah Wohlforth, and Brenda Nichols) talk about the impact of universal free meals and explain why it’s still important to fill out meal benefits applications every year. Listen now, where ever you get your podcasts! https://lnkd.in/gRa9mz2V

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latest Snaxshot are you even ready?! 🌶 Momo-fuk-u takes everything back, best naive acting goes to Momofuku and marguerite mariscal just agreeing to everything, WOW! 📈Boisson retail is no more but NA continues to grow 🛒 Erewhon's RTD is apparently debuting in over 100 stores in SoCal 🍻Liquid Death, Not Beer and the vice-fication of water 👀Dr Smood Group's doubling down in CPG CURATION OF NEW BRANDS + MORE! immi's ramen-ventions: a category outlook

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People ask me all the time how they can learn the foodservice business. My answer is: #1 Dive in and start doing #2 Find a mentor with experience (5% of the cost of strategy consultants) #3 Listen to the Titans of Foodservice podcast. Where you can hear directly from both industry vets who know the business, and folks like First Bite trying to change it. Thank you so much Nick Portillo for having me on to talk about how our data and workflow tools are helping sales teams execute in foodservice! Episode link in the comments.

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On this episode of The Drive in Five, discover how culinary arts are at the core of the Beef Checkoff and see how consumer demand drivers, views, preferences and buying habits drive beef demand. #BeefCheckoff

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🌱 Harness the Strength of Feedback - Day 6 of 12 of The Restaurant Leadership Challenge Today's focus is on the power of feedback. To join the 12 day challenge at christinmarvin.com/12days Take the initiative to ask for feedback from one team member today. Listen actively to their suggestions for improvement, take notes, and show appreciation for their input. Feedback is a valuable tool for personal and professional growth. It provides insights into areas where you can make positive changes and enhance your leadership skills. Love to hear what you learned from gathering this feedback.

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