Golden Corral Gets Smoky and ‘More Taste, Less Waste’

MRM’s Daily Bite serves up the continued popularity of smoked meats, clean food and its social impact and a culinary effort to combat food waste. Send news items to Barbara Castiglia at

MRM Daily Bite LogoDaniel del Olmo Joins sbe

sbe named Daniel del Olmo as CEO of Disruptive Restaurant Group and Umami Burger. Based in Los Angeles, he will be focused on creating a strategic growth plan by rationalizing sbe’s existing portfolio, elevating each brand by further improving every element of the guest experience, implementing new technologies to drive incremental revenue opportunities and operational efficiencies and most importantly, creating and deepening relationships with sbe’s most loyal customers and business partners.

Sam Nazarian, Founder and CEO of sbe, said: “I am delighted that Daniel has decided to join Disruptive from DineEquity, one of the largest full-service restaurant companies in the world. His decision to move over to sbe is a tribute to the innovative brands we have built throughout the years, and I look forward to seeing him lead our teams into a new exciting chapter.”

As CEO of Disruptive Restaurant Group and Umami Burger, he will be responsible for all of Disruptive Restaurant Group’s brands, concepts and world-class international culinary experiences, as well Umami Burger, the globally renowned premium burger concept, and sbe’s influential nightlife division. The current portfolio comprises The Bazaar by José Andrés, modern Japanese brand Katsuya, award-winning Mediterranean brand Cleo, Michael Schwartz’s Fi’lia, Hyde, Nightingale, Doheny Room, SKYBAR, and more. Altogether, Daniel will oversee a current global portfolio of 74 restaurants and 42 lounges, including 26 Umami Burger restaurants.

Daniel del Olmo added: “I am thrilled to join sbe at such a critical juncture to lead the growth of the award-winning concepts that make up the Disruptive Restaurant Group, including Umami and sbe’s nightlife.” He comments: “There is no organization better suited to own the lifestyle segment across every dimension of the guest experience than sbe. With a talented team, enthusiastic strategic partners and a solid pipeline of prospective partners and future locations, I look forward to introducing new noteworthy concepts and disrupting the industry together.”

He joins the company as it embarks on a period of rapid growth with 19 restaurants and seven lounges set to open in the next six months, and over 60 venues in the pipeline by 2021 – including 25 Umamis, 16 Katsuyas and 11 Cleos. In addition, Daniel will focus on expanding the Disruptive platform beyond sbe’s own hotel and residential offerings through strategic partnerships such as MGM Resorts International, Alshaya in the Middle East and Medeiros Holdings in Japan. Recent notable openings include: Leynia and Doheny Room at Delano South Beach; the first international launch of Umami Burger in Tokyo; Katsuya’s debut in Dubai at the Jumeirah Al Naseem Hotel; Umami Burger’s fourth New York location at the Hudson hotel; and, most recently, the opening of the tenth Katsuya location at Baha Mar, the $4.2 billion luxury resort destination in the Bahamas.

del Olmo joins sbe from DineEquity International, where he was President. Prior to DineEquity, Daniel held various executive roles at Wyndham Worldwide including Brand Senior Vice President of TRYP by Wyndham and Chief Performance Officer. Prior to Wyndham, he held various roles at Amadeus Global Travel Distribution and Melia Hotels International.

Golden Corral Adds Smokers

To capitalize on the increased popularity of smoked meats and bold flavors, Golden Corral, added smokers in all restaurants for its new Smokehouse culinary platform. The items are slow-cooked for hours in smokers on-site at each restaurant. 

Baby Back Ribs with French Fries

 According to a recent study by the National Restaurant Association, smoking is one of the top three hottest cooking methods among chefs today.  Golden Corral originally tested their Smokehouse items in Dayton, Ohio in 2015 and then again in three additional markets earlier this year.  Throughout all tests guests responded favorably to the flavorful foods.  

 Golden Corral introduced its new Smokehouse menu, featuring slow-cooked, smoked meats such as pork, chicken, ribs, turkey, and brisket.  It will also include several flavorful side items and a variety of barbecue sauces – Sweet BBQ, Spicy BBQ, and Smokehouse BBQ, as well as regional BBQ sauces.

The new Smokehouse menu will feature the following items for lunch and dinner seven days a week:

  • Smoked Pork Barbecue
  • Smoked Chicken
  • Smoked Carved Baby Back Ribs (at dinner only)

Golden Corral’s Weekend (Friday – Sunday) Smokehouse features include:

  • Smoked Carved Brisket
  • Smoked Turkey
Smoked Pork

“Golden Corral constantly strives to give our guests the most flavorful items as possible,” said Lance Trenary, President and CEO of Golden Corral. “The addition of our new Smokehouse menu provides our guests with a wide selection of smoked meats and authentic flavors that will enhance their dining experience.  These items will be prepared on-site in real wood smokers using Golden Corral’s signature rub to maximize quality and flavor.”

JBF and Quaker Launch ‘More Taste, Less Waste’

An astonishing 130 billion pounds of food – mostly nutritious foods like fruits, vegetables, dairy and grains – is wasted each year. That’s why The Quaker Oats Company, a subsidiary of PepsiCo, Inc., is partnering with the James Beard Foundation (JBF) and Chef Marco Canora to launch “More Taste, Less Waste” aimed at inspiring people to re-think the value of food, and in particular, the role that oats can play in transforming foods that would otherwise be thrown away into nutritious, delicious dishes.

“One of Quaker’s founding principles is that life’s circumstances should never be a barrier to good nutrition. We have spent 140 years finding new ways of helping people benefit from the nutrition power of the oat, and we are taking that to a new level with this campaign,” said Jessica Spaulding, senior marketing director for Quaker Foods North America. “The fact that oats can serve as a simple, wholesome ingredient in helping to reduce food waste is a testament to their sustained relevance for more than a century.”

Quaker More Taste Less Waste (PRNewsfoto/The Quaker Oats Company)
Quaker teamed up with the James Beard Foundation for this initiative because of the organization’s culinary approach to helping transform the way people eat.  In particular, JBF’s Impact Programs have taken on food waste reduction as a key issue since launching in 2016 and saw the opportunity to work with a national nutrition brand like Quaker as a way to advance the conversation and bring this important topic to a larger constituency across America.

“The chefs supporting our JBF Impact Programs have taken on the issue of food waste because it is inherent in a chef’s DNA to minimize waste in their restaurants,” said Kris Moon, vice president of the James Beard Foundation. “They are not only advocates for promoting a more sustainable food system. They have the knowledge and creativity around shopping, storing, and full utilization of food that allows them to turn seemingly ordinary foods into extraordinary dishes which we hope will inspire consumers across the country.”

One of the most visible chefs championing this movement is Chef Marco Canora, the winner of the 2017 James Beard Foundation Award for “Best Chef: New York City.” He has put his expertise to work for “More Taste, Less Waste” with three oat-based recipes that rescue foods in a unique way: Beet “RisOATo,” Oat and Apple Pancakes and Savory Oat Granola with Tomato Raisins.

“As a chef, I am very passionate about inspiring people to eat better, live healthier and still find enjoyment in their food through cooking,” said Canora. “At a very young age, the concept of not wasting food was instilled in me by my mother and it’s something that has been at the center of my career, which is why I’m excited to be working with Quaker on this impactful campaign. Together, we are working to show people simple, every day steps they can take to reduce the food they waste while discovering creative new eating experiences in the process.”

Granola Heirloom and Raisin Tomatoes recipe created by Chef Marco Canora using Quaker Oats for More Taste, Less Waste campaign.

The James Beard Foundation, in collaboration with Quaker, hosted a national contest challenging its network of culinary professionals to create recipes using Quaker Oats as a nutritious foundation for recovered foods. Recipes chosen by Quaker and the James Beard Foundation are now featured on the foundation’s website, where consumers have the opportunity to vote for their favorite – for the chance to win a trip for two to New York City for the James Beard Foundation’s annual gala. The winning chef will receive a $5,000 donation from Quaker to the non-profit food charity of their choice. So that people can be inspired to cook with oats and rescued foods, the contest recipes will all be featured in the “More Taste, Less Waste” Pinterest cookbook, along with recipes from Chef Canora and many more food and nutrition influencers.

‘Food with Roots’ Campaign
Anthony Ackil, Co-Founder and CEO of B.GOOD
Anthony Ackil, Co-Founder and CEO of B.GOOD

B.GOOD unveiled its new “Food with Roots” brand campaign  across its North American locations to spark conversation with its customers about the importance of clean food and social impact. click here to watch a short story about B.Good “Food with Roots.”

Founded in 2003, B.GOOD has an established mission to spread the transformative power of good food to create positive social impact in communities around the world.  “Food with Roots” captures a realized company vision that feeds a virtuous cycle of a new food system that includes sourcing, serving and consuming good, clean, nutritious and delicious food.  Further, “Food with Roots” illustrates how B.GOOD connects with the communities in which it operates.

“When we opened our first restaurant, we didn’t consider – or even imagine – ourselves as ‘pioneers’ in the fast food service industry,” reflects Anthony Ackil, Co-Founder and CEO of B.GOOD. “At that time, we followed inspiration from our families and simply wanted to cook and serve good, clean and fresh food – just as my Uncle Faris did for me when I was growing up. However, as we evolved, we discovered ways to create positive impact in our customers’ communities and we developed a significantly unique and deeper meaning than the farm-to-table trend portrayed in today’s QSR and fast casual dining industry. ‘Food with Roots’ celebrates everyone who contributes to having sustainable, local, fresh, clean food find its way onto our customers’ tables.”

Food with Roots begins with farmers who sustainably grow natural ingredients from farms located around B.GOOD restaurants. The effort continues with B.GOOD team members who carefully prepare and serve it fresh each day. Food with Roots also includes customers who enjoy this delicious, heritage-rich food that’s inspired by family members and now shared with new families and friends. Finally, to complete the cycle, B.GOOD returns ongoing support back to the local farms, organizations and individuals who nurture their communities.

As part of the introduction of B.GOOD’s new positioning, the restaurant chain will feature several food promotions in its stores for familiar menu items such as burgers, salads, bowls, shakes and smoothies. And, true to its seasonal cooking roots, B.GOOD is introducing multiple tasty dishes this fall including Avocado Toast and vegetarian Zucchini Spaghetti and Eggplant Meatballs. In upcoming weeks, additional community activities will be announced as part of local store and franchise marketing efforts.

Click here to learn more about B.Good “Food with Roots.”

Sacred Heart Offers Hospitality Degree

Sacred Heart University’s Jack Welch College of Business (WCOB) is establishing a new bachelor’s degree in hospitality, resort and tourism management. The program will begin in fall 2018.

“The hospitality and tourism industry is one of the largest and fastest-growing industries in the world,” says John Chalykoff, WCOB dean. “Many adventurous opportunities are emerging in this field, with a number of different career options across the world, such as management positions in restaurants, hotels, resorts, wineries and spas. This program will provide students a solid business core and entryway into this $3.5 trillion industry.”

Sacred Heart University’s Great River Golf Club in Milford, CT.

The hospitality and tourism industry is the second largest employer in the U.S. after the federal government and includes a number of interrelated businesses such as airlines, clubs and resorts, cruise lines, event planning, lodging, restaurants, theme parks and travel agents, among others.

Sacred Heart’s program will offer three specializations: hotel, resort and club management; tourism management; and revenue, pricing, and data analytics management. Each will involve a business core curriculum.

Based in Fairfield County and close to the New York City metropolitan area, the program will include industry-related experiential learning, with opportunities for internships at the Great River Golf Course in Milford and SHU’s recently acquired General Electric property in Fairfield (West Campus), as well as Dingle, Ireland. This type of experiential learning is highly sought after by employers and will make students competitive in this market.  .

“Tourism and hospitality are such exciting careers, and they’re challenging as well,” says Jennifer Tombaugh, president of Tauck Travel in Wilton. “Not only do you have to have a genuine passion for serving others, but you also have to have the training and skills to ensure those efforts yield results. The real-world internship experiences offered by the SHU program will be an invaluable benefit that will far exceed those of other competitive programs. Students will graduate with a world-class education and will be far and away better prepared for the job market.”

Hospitality, tourism, and related businesses are highly concentrated in the metropolitan New York City area, including Marriott, Verizon, Delta, and many others.

Ken Siegel, president at Diamond Resorts International and former chief administrative officer and general counsel of Starwood, says SHU “has the key ingredients to create a robust, hospitality-themed curriculum.”

John Vazquez, senior vice president of Global Real Estate at Verizon, says, “The degree from SHU will be a real-world, practical application of theoretical data, revenue and pricing analytic concepts to current hospitality, tourism and corporate real estate. It truly will offer students a competitive advantage in the workplace today. This is the type of program I look to hire from for Verizon.”

Chuck Imhof, vice president of sales at Delta, adds, “The travel and tourism industry is vital to any country’s economic growth and prosperity. It is a rewarding and fulfilling career with unlimited ‘open doors of opportunity’. As Delta continues its global transformation, we look to identify and hire the very best talent. It is vital we educate young people on the exciting possibilities of our industry. We applaud the Jack Welch College of Business for offering a curriculum dedicated to hospitality, resort and tourism management.”

For more information on the Hospitality, Resort and Tourism Management Program, including course work, click here.