This edition of MRM’s Daily Bite has news from Dinova, Subway, Boston Market, Worldpay, Bad Daddy’s Burger Bar, Smart Foodservice Warehouse Stores, Flyt, Braun’s Tavern & Dining Room, The U.S. Roundtable for Sustainable Beef and Les Dames d’Escoffier.
Send news items to Barbara Castiglia at email@example.com.
Dinova Names President
Dinova, Inc., a business dining marketplace, today announced the appointment of Alison Galik as President. In this role, Galik will be responsible for leading the day-to-day operations as well as executing the company’s strategic plan and future growth.
“We are extremely pleased to welcome Alison into the Dinova family,” said Vic Macchio, Founder, Executive Chairman, and Chief Strategy Officer at Dinova. “Alison embodies the best of our values, drive and focus as a company. She is ideally suited to lead Dinova into our next phase as we grow and enhance every aspect of operations and execution.”
Galik brings more than 20 years of global business leadership in corporate travel management and technology. Among her accomplishments, Galik was most recently President at Vibe HCM Inc., where she was responsible for the success of the human capital management software firm.
Prior to Vibe, Galik was Executive Vice President at Nashville-based InnLink, where she presided over a $10 million central reservation services business serving 3,500+ independent hotel customers. Her success there led to the acquisition of InnLink by Sabre Hospitality Solutions. Galik’s career runs deep in the corporate travel management space, having held executive positions at Rosenbluth International, American Express, StarCite and Lanyon Solutions. “I’m both honored and excited to be joining Dinova. Business dining is the third largest corporate T&E expense and Dinova’s winning marketplace model for both corporate clients and restaurants is a legacy I’m proud to be part of,” said Ms. Galik.
Michael Ramich, Partner of Frontier Capital, the growth equity firm that invested in Dinova one year ago, said that adding a seasoned executive in the travel technology space is key to Dinova’s strategy and future growth. “Alison has the combination of industry experience and a deep relationship with Frontier Capital, holding previous positions with Frontier investments Lanyon and Vibe HCM, to achieve the ambitious goals.”
Subway CEO to Retire
Suzanne Greco, Chief Executive Officer (CEO) of Subway®, has informed the company’s shareholders of her intent to retire as CEO. Subway® has appointed Trevor Haynes, Chief Business Development Officer, as interim CEO, overseeing the day-to-day operations of the company, effective today. Mr. Haynes is a member of the Executive Leadership Team and joined Subway® in 2006. Greco and Haynes will work together to ensure a smooth transition until Greco officially retires on June 30, 2018, at which point she will serve as a Senior Advisor to the company.
Greco, who has been CEO since 2015, joined the company in 1973 as a sandwich artist, although she has been an integral part of the company since the first store opened as a family business in 1965. Prior to her role as CEO, she was part of the Research & Development team for over two decades and was promoted to lead the group as VP of Operations and Research & Development in 2013.
The Shareholders commented, “We would like to express our deep appreciation to Suzanne for her lifetime of service in building Subway into one of the world’s greatest successes. She was there when the first sandwich shop opened, and as CEO she focused on helping the company adapt to a more competitive and dynamic environment. As we work with Suzanne on a smooth transition for the business we cherish, we are grateful for her extraordinary contributions and her insightful and dedicated leadership. We are optimistic about the brand and look forward to working with the next CEO to ensure a robust future for the company. “
Greco noted, “Subway has been part of my life since I was seven years old. I love the brand and the company, and I always will, but it’s time for me to have more balance in my life. I feel very good about the strategic moves we’ve made in the last three years, and I have confidence in the future of the company.”
Haynes is an experienced leader with deep knowledge of the company and has held numerous leadership roles at Subway®. He is well equipped to serve as the interim CEO while the company launches its search for a permanent CEO. He joined Subway® in 2006 as Territory Manager in Australia, moved to the United Kingdom in 2009 to serve as the Senior Area Development Manager for the U.K. and Ireland and in 2014 joined the team in Milford, Connecticut, to serve as the Global Director of Operations. Haynes received his Master’s degree in International Management from Queensland University of Technology.
Boston Market Names CEO
Boston Market® announced that Frances Allen has been named as Chief Executive Officer effective immediately. Allen succeeds George Michel upon his retirement.
With a proven track record of concept revitalization and growth in the restaurant industry, Allen joins Boston Market from Jack in the Box, where she has served as President since October 2014. Prior to Jack in the Box, Allen spent four years as Executive Vice President and Chief Marketing Officer of Denny’s, helping lead the successful Denny’s turnaround through the ‘America’s Diner’ repositioning. Prior to that she played a pivotal role elevating the Dunkin’ Donuts brand from a beloved regional to a national brand. She has also held leadership roles with Sony Ericsson Mobile Communications, PepsiCo, and Frito-Lay.
“Serving as CEO of Boston Market has been an honor and the highlight of my career,” said Michel. “I would like to thank the entire team for their tireless effort and commitment to making Boston Market a success and a great place to work. Frances is both a strategic and operational leader and I am confident that Boston Market will benefit greatly from her deep experience and expertise.”
“I am delighted to join the Boston Market team and lead this great company into its next chapter of strategic growth, brand building and culinary innovation,” said Allen. “No other restaurant concept is more responsible for the rising popularity of rotisserie cooking and we see significant runway for further building the Boston Market brand. I am proud to lead a team whose top priority is serving high-quality, delicious, healthy and affordable home style rotisserie meals to our guests.”
Allen added, “Under George’s leadership, Boston Market launched its “Quality Guarantee,” which acts as a continued commitment to all guests that Boston Market will serve all-natural and fresh, never frozen, gluten-free, whole chicken with no added hormones, steroids, antibiotics or MSG. In addition, we have become the first national chicken-specialty chain to reach the goal of serving our customers 100 percent antibiotic-free rotisserie chicken. These commitments to transparency, ethical business practices, and quality are critical to building trust and brand loyalty with today’s consumer. We will build on the strong legacy that Boston Market has established since the 1990s to further improve our relevance with today’s busy families.”
An English native, Allen grew up in the town of Basingstoke. She graduated from the University of Southampton in 1983, studying Math and Actuarial Sciences, and briefly served as an Officer in the Royal Army Corps, attending Officer Training at Sandhurst Military Academy. She started her career in Advertising in Londonbefore moving to Asia and then the USA.
Worldpay Introduces Payments Solution
Worldpay launched a payments solution for the hospitality industry designed around the needs of the fast-paced food and drink industry. Worldpay Total Hospitality enables restaurants, cafés, bars and pubs to streamline service whilst delivering an outstanding customer experience. The complete payments solution has been created with the customer in mind, with a range of innovative features taking the stress out of setting up a tab, calculating the tip and splitting the bill.
Recent research by Worldpay* has identified waiting for the bill as one of the biggest pain points for time-strapped diners, with one fifth of consumers regularly frustrated at how long it takes. Delays in receiving the card machine, as the server goes back and forth from the till increases this annoyance for 15 percent of diners – this rises to 25 percent for 21-34 year olds indicating that this obstacle will only increase in the future.
It’s not surprising therefore that one in four consumers say the speed of service in restaurants is too slow. This is particularly true for younger generations who have grown up with the internet at their fingertips, with 30 percent of 16-34 year olds calling this out as an issue with the existing dining experience. In fact, only six percent of consumers find that service meets their expectations of being quick and efficient. Rather than deter operators, this insight shows that there is real opportunity to capture a greater share of the market and win over loyal consumers by differentiating through a more customer centric service.
Worldpay Total Hospitality addresses the growing need for a more frictionless service in the restaurant industry. The smart “pay at table” technology enables staff to call up the bill as soon as it is requested, print it straight away via the card machine, and take payment at the same time, eliminating the back and forth between table and till.
The fully integrated solution connects and consolidates payments across all channels, whether customers are paying at the counter, at the table or via a mobile app. What’s more seamless synchronisation between the electronic point-of-sale and payment devices removes the need for manual entry of transaction amounts. All this adds up to improved server productivity and increased operational efficiency, helping hospitality businesses to serve more covers during peak times.
Shaun Puckrin, Chief Product and Innovation Officer UK and Europe, Worldpay Inc. said: “Increasingly, consumers have come to expect the same frictionless service they receive online in the real world, with technology shifting the perception of what the modern dining experience should be. Payment stress can taint the entire dining experience Worldpay Total Hospitality allows restaurants to alleviate the payment heartburn
“Equipping staff with the latest technology is the most effective way for restaurant operators to consistently deliver that first-class customer experience diners are craving. Not only will it speed up service, having a highly positive end to the meal will elevate perceptions of the dining experience as a whole.”
Nick Lander, restaurant critic and former owner of L’Escargot, one of London’s top restaurants said: “One of the biggest changes facing the restaurant industry today is the style of service, as time-pressures have increasingly become a factor in where consumers choose to eat. I was shocked to learn that so few consumers say service is slick when they eat out. Restaurants shouldn’t underestimate the impact the small details have on the smooth running of a busy night – both for the customer and themselves. There’s no excuse for bad cooking but it’s the way that you’re looked after that makes the difference between a good meal, a great meal and an unforgettable meal.”
Providing a holistic view of all transactions and trends, Worldpay Total Hospitality is also fully integrated with Your Marketplace, Worldpay’s intelligent payments analytics tool giving operators a complete overview of sales performance. With a wealth of payment data at their fingertips, hospitality businesses have access to the insights they need to make better business decisions and transform everyday operations. Worldpay are working with a number valued partners including Cunninghams EPOS Group, Tevalis Ltd and Posera Europe Ltd. with its Point-of-Sale solution Maitre’D™ to deliver Worldpay Total Hospitality.
Denver-based Bad Daddy’s Burger Bar recently hosted its inaugural #MyBaddestBurger Contest to find the best burger in town. On Tuesday, May 1, the delectable winner is joining the badass burger lineup at all 12 Colorado Bad Daddy’s restaurants. Created by Terrell Warren from Centennial, CO., The Dirty Bird is made with buttermilk fried chicken breast, Applewood-smoked bacon, Monterey Jack cheese, pepper jack cheese, fried egg and house made poblano mayo, on Texas Toast.
Bad Daddy’s chefs and team narrowed down nearly 500 contest entries to their five favorites earlier this month. Then, an independent panel of expert judges sampled the finalists and rated each one based on taste, creativity, and the use of ingredients found on the C.Y.O.B. list that was given by Bad Daddy’s. The Dirty Bird stood out from the crowd.
“I’m originally from a small town in Tennessee, so I had to give credit to the ‘Dirty South,’” said Warren. “I also have a soft spot for the Denver Broncos, so I gave The Dirty Bird a little Colorado kick with the pepper jack cheese and poblano mayo. I’m extremely excited and honored to have won the grand prize and I look forward to seeing The Dirty Bird on the Bad Daddy’s menu. Thanks to Bad Daddy’s, I had the opportunity to do something awesome that I never imagined would happen, plus I get to indulge in a free Bad Daddy’s every month for an entire year! I hope everyone likes it, it’s really good, I promise.”
This award-winning creation will be available throughout the entire month of May – National Burger Month. Bad Daddy’s currently has 28 locations throughout Colorado, Georgia, North Carolina, South Carolina, Oklahoma, and Tennessee.
Cash&Carry Smart Foodservice is rebranding to Smart Foodservice Warehouse Stores. The change from Cash&Carry Smart Foodservice to Smart Foodservice Warehouse Stores reflects more than sixty years of evolution in the foodservice industry. Focusing on the Smart Foodservice name allows the retailer to better communicate its mission of selling quality ingredients and restaurant supplies in a simple, convenient warehouse format—providing customers exceptional service and a dependable source of supply.
Since 1955, Smart Foodservice has been providing a convenient and economical solution, selling foodservice supplies to businesses, non-profit organizations and households. With smaller and more convenient locations, the retailer has been able to reach more customers and expand into new markets and states becoming one of the premier store-based foodservice suppliers. Smart Foodservice will continue to utilize the day-to-day business model and add warehouse stores across its markets. This approach will not only better emphasize the go-to market strategy, but will also offer restaurants and businesses the same competitive advantage that is available to some of the largest foodservice operators.
“The updated name better reflects our mission and provides a much clearer message to current and future customers about the products and services we offer. This new name is a much more accurate reflection of who we are and what we do,” said Derek Jones, President, Smart Foodservice Warehouse Stores and Executive Vice President, Smart & Final.
Headquartered near Portland, Oregon, Smart Foodservice is a subsidiary of Smart & Final Stores, Inc. and has operated throughout the Northwest for more than 60 years. The division currently has 63 wholesale stores located in Washington, Oregon, California, Idaho, Montana, Nevada and Utah catering to the foodservice industry.
Flyt’s Pay at Table Solution on Messenger
UK tech company Flyt’s Pay at Table solution is now available on Facebook Messenger, allowing consumers to pay through Messenger apps and web. This marks the first time this type of payment service will be available via Facebook, and is the first payment enabled chatbot experience on Messenger in Europe, and amongst the first globally, and is available to be embedded within existing branded Facebook Pages and as an extension to existing branded websites.
The new technology has been piloted successfully in the UK at Wahaca’s Charlotte Street location using the APIs for payment available on the Flyt platform, and saw a peak of 14.5% of site transactions taken via Messenger in the first weeks of use. Flyt have also confirmed the first two brands to deploy the technology across their estates will be Harvester and Toby Carvery from the Mitchell’s and Butlers group, also featured at the Facebook event.
This latest innovation means customers can pay the bill in under a minute without downloading a new app – saving an average wait time of eight minutes per table.
Flyt CEO Tom Weaver said, “We are thrilled to announce this new solution, built in collaboration with the teams at Facebook and Adyen, which will make it possible for restaurants to create branded pay at table experiences in minutes not months, accessible instantly by their customers and billions of Facebook users.”
Braun’s Tavern Debuts
Chef/Owner Michael Fiorianti launched his new endeavor, Braun’s Tavern & Dining Room in New Jersey’s Bloomfield Center, top photo. The modern-day, chef driven, casual neighborhood spot continues his novel approach to cuisine, his accessible, creative dishes use locally sourced, farm fresh ingredients.
With 25 years of culinary experience, Chef Fiorianti has enjoyed favorable reviews from food critics, being featured in The New York Times and Montclair Magazine. He was previously the Executive Chef for Satis Bistro in Jersey City, and the sole proprietor of its sister restaurant, Satis Bloomfield at the same location. Intrigued by the location’s history dating back as far as the late 1800’s through the prohibition era and into the 1940’s, Chef decided to reinvent the space. He explains, “The opportunity to be a part of Bloomfield’s evolution of history is a great honor. We hope you will join us at the new Braun’s Tavern and Dining Room, a place for everyone.”
With a respect for the location’s history, Braun’s utilizes many original details of the space, that Chef Fiorianti unearthed when he took over the space, including the beautiful bar that runs the full length of the restaurant, the vintage refrigerator, tin ceilings and molding. He enhanced these elements by adding personalized touches with antique artwork, lighting and mirrors to create a warm, welcoming neighborhood dining room.The emphasis is on house-made at Braun’s where cheese and pastas are handcrafted, meats are masterfully prepared, and accompaniments are flavorful and freshly made. Guest are welcome to order food for pick-up and shortly after opening for delivery via UBER Eats.
The beverage program features signature cocktails, a well-rounded wine list, up to 30 different craft beers on draught and by bottle. Braun’s will also feature local spirts from Silk City Distillers and an impressive selection of 36 American bourbons and whiskeys with regular featured specials.
The USRSB Sustainability Framework
The U.S. Roundtable for Sustainable Beef (USRSB) today opened a 60-day public comment period on the group’s Sustainability Framework.
The USRSB Sustainability Framework is a set of resources developed to assist ranchers, cattle auction markets, feedyards, packers, processors, and retail and food service organizations in their efforts to continuously improve the sustainability of U.S. beef.
“The Framework was developed from the collective efforts of more than 200 individuals who make up the USRSB and represent all segments of the beef value chain from producers to retailers, including non-governmental organizations and academic institutions,” said Kim Stackhouse-Lawson, JBS USA Sustainability Director and 2018 – 2019 USRSB Chair. “The USRSB membership has invested more than three years in developing these resources, which we believe will serve as an invaluable tool in enhancing U.S. beef sustainability and increasing economic opportunities in rural landscapes across America.”
The USRSB Framework highlights key areas important to the sustainability of beef and examines unique opportunities for each segment of the beef value-chain to identify opportunities to improve and reflect on their individual progress. Most importantly, the Framework is not a one-size-fits-all approach. It is designed to address the needs of the diverse beef communities who produce, buy and sell beef.
“From the rancher to the consumer purchasing beef for their family meal, everyone plays a unique and important role in beef sustainability. The USRSB Framework was intentionally designed to apply to all sizes and types of operations and companies, no matter where they are in their sustainability journey,” Stackhouse-Lawson said. “This approach celebrates the diversity of the U.S. beef community, while providing enough flexibility to address the unique sustainability challenges across our national production system.”
The key areas identified by the USRSB as being important to the sustainability of beef are referred to as High-Priority Indicators. These include: animal health and well-being, efficiency and yield, employee safety and well-being, land resources, water resources, and air and greenhouse gas emissions. Sustainability Metrics and Sustainability Assessment Guides serve as the segment-specific elements of the Framework tailored to address the unique challenges in the cow-calf, cattle auction market, feedyard, packer and processor, and retail and foodservice sectors.
“The USRSB Public Comment Period is an opportunity for us to listen. As we open this conversation to the public, we will build upon the USRSB’s foundational work with the important input from interested stakeholders,” said Stackhouse-Lawson. “Our journey is not complete after the comment period. The USRSB’s mission is to continuously improve, meaning we will always need to evaluate, assess, and adapt to ensure the U.S. beef value chain remains the trusted global leader in sustainable beef production.”
The USRSB Public Comment Period will end July 1. To learn more about the USRSB Sustainability Framework or to participate in the 60-day public comment period, visit www.USRSBFramework.org.
The Legacy Awards
Les Dames d’Escoffier (LDEI) announced this year’s six winners of The Legacy Awards, one of the organization’s most important philanthropic initiatives, which is supported by the Julia Child Foundation for Gastronomy and the Culinary Arts. Judged from a field of eighty-six qualified applicants, these six emerged as the women in food, beverage, and hospitality who most exemplified LDEI’s tradition of excellence, career advancement and local community support. Only women who are not members of the organization with a minimum of four years of professional experience are eligible for these highly coveted mentorship awards.
The winners are:
- Farm to Sea to Table to Page Award (New England)
Elizabeth Teuwen, Culinary Instructor at Sur La Table in N. Bethesda MD, previously worked as a pastry chef at the Fairmont Hotel in Georgetown. Elizabeth started her professional career in law, becoming a partner and litigator in energy and utility law for Jennings Strouss & Salmon in DC before pursuing her culinary passions.
- James Beard House Culinary Award (New York City)
Helen Vass, from Glasgow, is the pastry chef-owner of Dulce, Scotland’s first pop-up dessert restaurant. After winning BBC’s Professional Patisserie Bake-Off in 2016, Helen has gone on to win four more esteemed culinary competitions while teaching, lecturing, consulting, and baking.
- New Orleans Culinary Award
Katrina Jazayeri of Somerville, MA was named one of Zagat’s “30 Under 30” in 2014. Katrina then co-founded Juliet in Boston, which not only ranked among Bon Appétit’s 2016 “50 Best New Restaurants in America” but also remains as Boston’s only tip-free restaurant paying a living wage to all employees.
- Wente Family Estates Wine Award (California)
Ayja Alvarez from Victoria BC, is manager and buyer for Caddy Bay Liquor in Victoria as well as a previous recipient of LDEI scholarship winner in 2015. Having already achieved Italian Wine Scholar status, Avia is on track to also become a French Wine Scholar at the Master Level.
- Château Ste. Michelle Winery Wine Award (Washington State)
Sarah Pierre owns and manages 3 Parks Wine Shop in Atlanta, GA. Her background includes restaurant management, event planning, marketing, and bartending in Manhattan and Atlanta where she worked under Bacchanalia’s Chef Anne Quatrano, the Queen of Atlanta’s food scene. Sarah holds the Certified Specialist of Wine Certification, as well as Level 1 Sommelier Certification.
- Honolulu Culinary Award (Hawaii)
Emma Nemechek, from Arvada, CO, is currently the pastry chef for Omni Interlocken Resort and Spa having proven her talents earlier at several other large hotel kitchens around Denver. She holds the Certified Pastry Chef designation from the American Culinary Foundation where she sits on their board of directors, as well as that of the Auguste Escoffier School of Culinary Arts.
The Legacy Awards provide a week in each location under the mentorship of a Dame and her chapter who provide next-step education and guidance for the winners. The program which began in 2009 is administered through LDEI and supported by a generous donation from the Julia Child Foundation for Gastronomy and the Culinary Arts.
Hayley Matson Mathes, President of Les Dames d’ Escoffier International says, The Les Dames d’Escoffier Legacy Program offers life-changing mentorship experiences guided by Dames at the pinnacle of their professions who share their passion, expertise, and wisdom with the next generation of leaders. LDEI is honored to partner with The Julia Child Foundation on this exceptional program.