MRM News Bites: Hotel Phillips Debuts $20M Reno, Call for AllerTrain Nominations and Upscale Kellogg’s

In this edition of MRM New Bites, we feature the unveiling of the Hotel Phillips transformation, food allergy and safety awards, openings and new products. Send news items of interest to bcastiglia@modernrestaurantmanagement.com or modernrestaurantmanagement@gmail.com.

Historic Hotel Phillips Kansas City Reopens

The historic Hotel Phillips Kansas City, top photo, now Curio Collection by Hilton, owned by Arbor Lodging Partners and managed by NVN Hotels, officially reopened its doors after undergoing a $20 million renovation that transformed nearly every aspect of the hotel.  The iconic, 20-story hotel with an eminent past, features 216 exquisite guest rooms and suites that combine modern day comfort and amenities, with 1930’s elegance and design.

“When we purchased the hotel, we knew right away that it was something special and we didn’t want to disrupt its natural 1930’s elegance and charm; however, it needed to be updated with today’s modern amenities and travel standards,” said Sheenal Patel, CEO of NVN Hotels. “With the renovation complete, we are proud to say that Hotel Phillips is truly a stand-out destination unlike any other in Kansas City, and residences and visitors should be prepared to embrace all that it has to offer – superb restaurant, cocktail and coffee destinations, one-of-a-kind art and culture programs, and impeccable hospitality and design.”

Listed on the National Registry of Historic Places, Hotel Phillips is an art deco gem that in January 2017 joined Curio Collection by Hilton. The renovation kicked-off in October 2016 and features three new food and beverage concepts, reconfiguration of the iconic lobby, updated technology, and replacement of every guest room and suite.

Tavernonna Italian Kitchen: Hotel Phillips, in partnerships with Chicago-based DMK Restaurants, developed an innovative and approachable Italian restaurant concept, Tavernonna Italian Kitchen.  Celebrating the rich, varied history of Italian food, wine and cocktails, Tavernonna uses fresh, simple ingredients to create both traditional and contemporary dishes that entice the senses. Tavernonna Chef, Bryant Wigger – an 18-year culinary veteran, formally of the Four Seasons Beverly Hills and Trattoria Neapolis in Pasadena California – in collaboration with five-time James Beard-nominated Chef, Michael Kornick of DMK Restaurants, sourced ingredients from local farms and vendors to be celebrated throughout the menu, giving the restaurant a clear sense of its locality while honoring the distinctive ingredients rooted in Italy.

Behind every Tavernonna dish is ambition, passion, heritage, creativity, style and inspirational local culture and knowledge to cater to Kansas City and visiting diners. Restaurant and hotel guests can enjoy playful dishes such as, Crudo (Raw Bar), unique small plates, and variety of local steaks, house made pastas, and pizzas. 

P.S. Speakeasy: Discreetly concealed in a long forgotten basement mail sorting room, the underground speakeasy offers a bountiful menu featuring a mix of classic and innovative house-made cocktails. Unlike any other cocktail parlor in the city, P.S. maintains a low profile by not physically being seen from the outside, and relies on word-of-mouth knowledge through past patrons, hotel staff and social media. The cocktail parlor is so committed to upholding its old-world prohibition atmosphere, that it can only be accessed through an unmarked, hidden door.

Not so secretive is that behind every P.S. cocktail are carefully selected, mindful, unique ingredients like aromatic bitters, Thai basil, orgeat, and Strega, to provoke guests’ taste buds. Parlor and hotel guests can enjoy thoughtful drinks and light fare such as the Port Fonda, mixing 6 grapes Ruby Port, J.Rieger Vodka, Luxardo Amaretto, Orange Cream Citrate. P.S. is open daily from 5:30pm till 12:00am Monday through Thursday and from 5:30pm till 1:00am on Fridays and Saturdays.

Kilo Charlie: Located on the corner of 12th and Baltimore in the heart of downtown Kansas City is one of the city’s most unique, artisanal coffee bars, Kilo Charlie. Derived from the NATO phonetic alphabet radio call signals “K” and “C,” Kilo Charlie serves as a comfortable, unique gathering place for coffee dwellers – accommodating single and group coffee aficionados, as well as on-the-go commuters and hotel guests.

Partnering with Philadelphia-based master coffee roasters, La Colombe, Kilo Charlie is anything but a standard “grab-and-go” coffee shop, as La Colombe sources coffee beans from around the world, to provide exotic coffees and top-shelf espresso drinks, suitable for every guest’s taste. Kilo Charlie is open daily, 6:00 a.m. to 7:00 p.m., serving a worldly selection of coffee to hotel guests and Kansas City caffeine seekers.

Art Deco Design with Modern Amenities 

Hotel Phillips’ renovation team maintained the integrity of the hotel’s original 1930’s art deco design and details, including elaborate bronze and nickel metalwork, lustrous walnut paneling, stylized light fixtures and black glass ceilings, while updating its technology and amenities to accommodate twenty-first-century travelers. Standout design and tech renovations made at the historic hotel include:

• Replacement of every element of guest rooms – from beds and linens, to carpeting, bath fixtures and finishes, and high-tech touches, such as flat-screen televisions, complimentary Internet and an abundance of outlets and charging locations
• Updated technology throughout the hotel to meet the needs of today’s tech-savvy travelers
• Behind-the-scenes updates for guest comfort, such as upgraded air and heating systems, and noise-reducing windows
• Extensive repair of the building’s façade, keeping historical elements intact
• Expanding and reconfiguration of the hotel lobby, to allow smooth check in and guest services, while maintaining the soaring staircase, marble walls and floors, and 11-foot gilded statue of the goddess “Dawn,” that has graced the lobby since the hotel’s opening in 1931 
• The new lobby also includes a game area where guests can enjoy shuffleboard and other classic games, entertainment and books from the 1920s, 30s and 40s
• Updates to the 1,020 square-foot Crystal Ballroom featuring dazzling French architectural style, 18-foot windows framed with velvet draperies, and 1930’s char with plaster detailing, as well as design and technology upgrades to the hotel’s 7,000 square feet of flexible meeting and banquet space that can accommodate up to 250 guests

AllerTrain 2017 Food Allergy Awards

AllerTrain™ by MenuTrinfo, t will recognize outstanding leaders in the foodservice industry through the AllerTrain™ 2017 Food Allergy Awards. The awards will honor restaurants and universities that are at the forefront of food allergy safety standards and training.

AllerTrain is requesting nominations for restaurant brands and universities that deserve to be celebrated for their achievements in food allergy safety and awareness. Nominations will be accepted through April 21. Click here for the nomination form.

The winners, chosen by a panel of top food allergy safety trainers and experts, will be announced Sunday, May 21, 2017, at the National Restaurant Association’s Restaurant, Hotel-Motel Show in Chicago.

A total of seven awards will be presented in the following categories:

• 2017 Best Food Allergy Training (2 awards): Presented to one restaurant brand and one university that has made the biggest impact through the education and training of their team.
• 2017 Best Food Allergy Innovation (2 awards): Presented to one restaurant brand and one university that has gone above and beyond in providing new ways to cater to customers with food allergies and special diets.
• 2017 Best Food Allergy Champion (2 awards): Presented to an individual from one restaurant brand and one university who has demonstrated their long-standing dedication to food allergy safety and partnership with AllerTrain™.
• 2017 Best Overall Food Allergy Program (1 award): Presented to a single restaurant or university with the most comprehensive and effective food allergy program.

“Food safety and allergy training is such an important component of today’s food service industry and we want to distinguish and reward the establishments that are setting the industry standard,” said Betsy Craig, founder, AllerTrain by MenuTrinfo. “There are so many restaurants and schools dedicated to allergen safety, training and education, and these awards are the best way we can honor the great work these brands are doing.”

AllerTrain offers the only ANSI accredited food allergy and gluten-free training courses in the foodservice industry, and provides nutritional counseling and policy development. The course has been approved to provide allergen training for both the state of Michigan and Montgomery County, MD. AllerTrain teaches foodservice professionals about the top foods causing food allergies, proper protocol for preparing food to avoid cross-contact and to how better serve diners with special dietary needs.

C-CAP Meatless Monday Contest Winners

Kachina Southwestern Grill Opens

Sage Restaurant Group (SRG) introduced the second location of Kachina Southwestern Grill, a modern Southwestern-inspired restaurant, at Dairy Block in Downtown Denver. 

“Kachina Southwestern Grill is a truly unique concept, fusing together authentic flavors of the Southwest for a contemporary dining experience,” says Peter Karpinski, Co-Founder of SRG and Denver resident. “I’m proud to introduce Kachina to Downtown Denver – the restaurant’s inventive menu, cocktails, and unique décor will undoubtedly make it a destination for both local and visiting diners.”  

Under the guidance of Executive Chef Jeff Bolton, who helmed the kitchen of Kachina’s first location in Westminster, the restaurant’s cuisine combines the culinary styles of the American Southwest and New World. Kachina’s in-house butcher program reinforces a native respect for the land in that the whole animal is used in the most creative and succulent manner. The restaurant’s partnerships with Native American tribes, such as Ramona Farms located on the Gila River Indian Reservation in Arizona, and exploration of their unique Southwestern ingredients brings a whole new layer of spice and originality to the menu.

Beyond the kitchen, guests will enjoy a selection of eclectic, Southwestern-inspired margaritas and cocktails created by SRG’s Director of Beverage Operations Brandon Wise. The drink menu features spirited creations such as the Blade Scorpion with Cazadores Reposado, pineapple, lime, green chartreuse, ginger syrup, and scorpion tincture, as well as the Spaghetti Western with Maker’s Mark bourbon, Campari, lemon, cherry tomato, and Tecate. Wise also offers a variety of non-alcoholic agua frescas like the Desert Pear, made with prickly pear puree, lemon juice, raw sugar syrup, and cucumber water.

Designed by New York City-based Crème Design, Kachina’s vibrant space juxtaposes natural indigenous elements with bright colors and contemporary design, paying tribute to the patterns and stunning landscapes of the Southwest, as well as Native American culture. Lined with hanging cactus, plants, and draped string lights, the restaurant features artwork from regional artists, vibrant textiles, Western objects, and Native American artifacts. Located at Denver’s newest urban evolution, Dairy Block, a full-size Airstream trailer brings the food truck experience indoors, offering additional small bites for guests enjoying Kachina’s bar area. An outdoor patio provides guests the opportunity to bring the experience outside, alongside the lively activity of Downtown Denver.  

SRG also introduced Poka Lola Social Club, a lively cocktail bar inspired by the turn-of-the-century American soda fountain culture, adjacent to Kachina Southwestern Grill 

“We created Poka Lola Social Club to simply be a fun place, from the 1950’s-inspired design and its inviting, open layout, right down to the fountain-style cocktails and cheeky phrases on the coasters,” says Peter Karpinski, Co-Founder of SRG. “With a prime location at the new Dairy Block, this bar will be in the core of Downtown Denver’s most exciting development. We’re eager to meet, and have a drink with, all of our guests, with the hope that everyone feels at home.” 

Poka Lola’s menu, created by SRG’s Director of Beverage Operations Brandon Wise, offers a nod to nostalgia with a selection of signature cocktails and classically-inspired drinks. “Fancy Drinks” section features unique concoctions which include an Aperol Cocktail with aperol, grapefruit-lime cordial, and prosecco; Improved Jungle Bird with Overproof rum, pineapple phosphate, Campari, and lime; and Crate & Barrel with bourbon, sweet vermouth, barrel-aged Benedictine, absinthe, and bitters. The “Fountain Drinks” section features cocktails served from a tap, with options like the Negroni Soda with Campari, sweet vermouth, orange cream citrate, and juniper soda; Windsor Egg Cream with fernet, chocolate, cream, egg white, seltzer, and mint; and the Woodward Avenue Cooler, made with rye whiskey, Vernors ginger ale, angostura bitters, and vanilla ice cream.

Designed by New York City-based Crème Design in collaboration with SRG the Poka Lola space features an open layout with plush chairs and small tables; bold black and white-patterned floors, an elevated take on classic checkered board floors; and a stunning bar adorned by glowing stained glass panels. Along the back wall, a luminous display of antique bottles and mirrors create an inviting backdrop for a night out. In addition to playing in the bar’s small arcade game area, guests will have the opportunity to enjoy cocktails in the alley come early summer.  

City Hall Bistro Opens in Dallas

 The Adolphus hotel opened City Hall Bistro, overseen by Executive Chef Don Flores. Slated to officially open in May, on the site of Dallas’s original City Hall, the Southern European-inspired bistro features shareable fare, an approachable wine list, and craft cocktails housed in a bright space ideal for a stylish power lunch, dinner with friends, or a satisfying solo meal. Open for all-day dining, including daily breakfast, weekend brunch and happy hour Monday through Friday, the restaurant showcases menu selections meant to be shared and intended to create a layered meal, offering guests the freedom to sample many small plates or order in a more traditional, coursed fashion. A new entrance on Main Street allows both interior and street-level access to the restaurant.

“In creating a collection of experiences with broad appeal across The Adolphus we are focused on transcending the traditional hotel restaurant scene, with a goal to make City Hall a destination for both hotel guests and locals alike,” said Anthony Cournia, The Adolphus’s General Manager of Food & Beverage Operations. “We are so excited about unveiling the bistro and are confident that, with Chef Flores’s expertise, creativity, and passion for culinary excellence, it will become a standout in the developing food scene of downtown Dallas.”

A native of California, Flores previously served as Executive Sous Chef of TAO and Executive Chef of Casa Pomona, both in New York City, before moving on to Los Angeles to become Executive Chef of Katsuya. Having completed training and studies in Barcelona, Spain early in his career, his experience also includes stints within the kitchens of Morimoto and Momofuku Ssam Bar.

Designed by local Dallas-based SWOON, the studio, City Hall Bistro delivers a well-appointed space meticulously restored and thoughtfully designed to recapture the timeless elegance of The Adolphus. Clad in glossy white subway tile and Carrara marble, City Hall Bistro is accented by warm wood tones and brass lighting fixtures, creating a chic environment that gives a nod to the classic while still feeling fresh and modern. 

Werewolf Coffee Bar Opens

 Werewolf Coffee Bar, the first-ever coffee concept from DMK Restaurants, opened in Chicago on Monday, April 3. Co-owners David Morton and Michael Kornick designed Werewolf Coffee Bar as company clubhouse for DMK employees, where all DMK Restaurants team members can enjoy complimentary coffee – it also just happens to be open to the public. The coffee bar offers coffees from many of the country’s finest brands, pastries from Floriole Café & Bakery, and grab-and-go food and beverage options, all served out of a refurbished Wonder Bread truck barista station that acts as the centerpiece for the shop. 

The DMK team chose the name Werewolf because by definition werewolves are constantly changing and evolving and they want this space to change and evolve as well, seasonally and of course with growth and time.

The team from Lincoln Park’s acclaimed Floriole Café & Bakery provides an assortment of pastries and baked goods, including a variety of breads for daily rotating toasts with creative toppings. Additionally, Werewolf offers a balanced array of gourmet and nostalgic grab-and-go items from local brands like Vosges Chocolate, alongside childhood favorites such as Swedish Fish, Poptarts and instant ramen cups. Beginning in April, Chef Michael Kornick plans to use the space as a “test kitchen” to try out new items destined for other DMK concepts and available first at Werewolf.

Kellogg’s NYC Tasting Menu Event

Kellogg’s® is putting a twist on the signature dishes of world-renowned chefs Thomas Keller and Daniel Boulud. For one night only, select guests experienced an exclusive six-course tasting menu of recipes recreated with cereal at Kellogg’s NYC.

To entice diners and tempt their taste buds, Kellogg’s NYC brought together a team of professional chefs, some of whom recently worked together to win Bocuse d’Or, the most prestigious culinary competition in the world. ChefsMathew Peters and Travis Swikard were tasked with using Kellogg’s cereal to recreate famous dishes by chefs Thomas Keller and Daniel Boulud. In addition, chef Harrison Turone from Team USA was on-site to join in this culinary experience. Together, these chefs were not only the first team of Americans to win Bocuse d’Or, but they’re also bonded by mutual support for ment’or, a nonprofit that inspires excellence in young culinary professionals. 

“I’m excited to see my fellow ment’or chefs re-create my well-known dishes using a favorite breakfast staple, cereal. You don’t have to be an award-winning chef to get creative in the kitchen and think about food in unique ways,” said Chef Daniel Boulud. 

“We’re celebrating the techniques and creativity of some of the world’s greatest chefs,” said Anthony Rudolf, co-owner of Kellogg’s NYC, founder of Journee and former director of operations at Thomas Keller Restaurant Group “We’ll give guests a chance to experience cereal in a completely new way.”

The participating chefs’ recipe creations reflect their impeccable palettes and creativity for transforming any ingredient – even cereal – into something elevated. Dishes include:

Chilled Carrot-Ginger Soup 
Coconut Cream, Kaffir Lime, Kellogg’s Froot Loops®

Truffle Custard 
Kellogg’s Corn Flakes® Infused Custard, Black Truffle and Cherry Relish, Celery, Kellogg’s Special K® “Chive Chip”

Salad of Hawaiian Hearts of Peach Palm
Granny Smith Apple, Kellogg’s Apple Jacks®, Belgium Endive, Toasted Walnuts, Banyuls Gastrique

Macaroni & Cheese
Butter Poached Lobster, Mascarpone Enriched Orzo, Kellogg’s Rice Krispies® Tuile

Beef Duo Agrodolce
Kellogg’s Raisin Bran®, Radicchio Marmalade, Taragna Polenta, Sauce Forestière

Coffee and Doughnuts
Draft Latte, Golden Chef “Doughnuts” made with Kellogg’s Honey Smacks®, Kellogg’s Cinnamon Frosted Flakes®, Dried Cherries, Pecans, Gold Flake

From Thursday, March 30th, through Sunday, April 2nd, the golden chef doughnuts along with cereal bowls designed by Chefs Thomas Keller, Daniel Boulud, Gavin Kaysen, Harrison Turone, Mathew Peters, and Philip Tessier will be available at the café for $8. Proceeds from the bowls will benefit ment’or and will come with a numbered ticket. Two tickets will be chosen on Monday, April 3, and one winner will receive dinner for two at Restaurant Daniel and the second winner will receive dinner for two at Per Se in addition to aKellogg’s NYC gift bag.

sbe launches collaborative series at Hudson Hotel

sbe launched a series of art, design and food collaborations at Hudson Hotel. The inaugural program is a collaboration with Assouline to produce a one-of-a-kind library experience. The curated collection has been installed in Hudson’s Library Bar location on the main level of Hudson Hotel. It focuses on photography books from the worlds of art, fashion, travel and design—displaying Assouline’s approach to culture, luxury and lifestyle.

“We are excited to continue to collaborate with Assouline, who we have had a longstanding partnership with at SLS Beverly Hills,” stated Michele Caniato, Chief Brand Officer at sbe. “This program will bring fascinating publications to the Library Bar at Hudson Hotel, which was designed by the renownedPhilippe Starck, offering an ideal environment to hang out, read a book, meet with a friend or work.”

The Assouline books presented at Library Bar include: The Light of Paris, The Light of New York, World of Departures, The Big Book of Chic and Tequila Cocktails, among others. The cocktail program reflects a menu of impressive craft cocktails inspired by Assouline’s Connoisseur Collection cocktail books.

“Contemporary libraries are the new oasis in our modern way of life. We design libraries for people to disconnect from the digital world, and take time to dream, time for inspiration and reflection,” stated Prosper Assouline, Founder of Assouline. 

Library Bar contains all the classic elements including: high ceilings, elegant wood paneling, walls lined with books, a large working fireplace, a 75-year old billiard table and antique rug and furniture. This is infused with some contemporary trappings, including: a large Ingo Maurer purple dome lamp, a series of humorous black and white photographs by Jean-Baptiste Mondino, among other playful surprises characteristic of Assouline custom libraries. It combines Old World refinement and contemporary creature comforts.  Created together by lifestyle visionaries and innovators, sbe and Assouline bring guests a seamless union between culture and hospitality. 

The collaboration with Assouline is the first in a series of activations that sbe will bring to Hudson Hotel. sbe is also working with other contemporary artists and companies for future programs.

More Open at Waikiki Yokocho

Waikiki Yokocho, a Japanese-themed food alley in the center of Waikiki, announced that the openings of its five newest restaurants completed its first phase with 14 restaurants. All of the first-phase restaurants chose Waikiki Yokocho to be their first locations in the State of Hawaii while 11 of them are new to the U.S. market.

The five new restaurants are:

• Tsujita, voted for Best Ramen Award in Los Angels for consecutive years, known for its tsukemen style. New to Hawaii.
• Ramen Bario is known for its creamy “tonkotsu” pork bone broth, unique thick al dente noodle, and char siu roast pork. New to USA.
• Baikohken from Asahikawa, Hokkaido, was listed in Michelin Hokkaido 2012 for its authentic shoyu ramen. New to USA.
• Kaneko Hannosuke’s world-famous tempura bowls will be highlighting its fresh, authentic, made-to-order tempura. New to Hawaii.
• Nin Nin showcases its Japanese-style curry and popular soup curry, using imported Japanese rice and multigrain mix. New to USA.

“With these new five restaurants, Waikiki Yokocho completed its first-phase openings of 14 restaurants that are all new for this State of Hawaii. We are proud that most of these well-known brands chose Waikiki Yokocho to be their first locations in this country,” said Waikiki Yokocho CEOFrank Clark. “All these fantastic 14 restaurants are showcasing not only their quality food but also Japanese-style detailed hospitality called ‘Omotenashi’ as Japanese culinary experience. I strongly believe that guests from all over the world will enjoy this unique experience together with the local community in Hawaii.”

Other nine restaurants include:

• Tonkotsu Kazan Ramen (volcano ramen), known for its sizzling hot pot ramen with steam charging out of a red metal funnel — just like a volcano. New to USA.
• Nana’s Green Tea is a modern-day Japanese tea house popular in Asia with green tea matcha parfait, green latte, and a wide selection of hojicha, Japanese dark roast green tea. New to USA.
• Sizzle from Osaka offers Japanese yakiniku-style barbeque and hot pot including sake shabu shabu using the finest Japanese wagyu beef and U.S. beef. New to USA.
• Kushikatsu Tanaka serves Osaka’s soul food kushikatsu, a variety of deep-fried cutlet skewers with panko crust. Its 26-variety kushikatsu menu includes pork, beef, chicken, vegetables, pineapple, Oreo cookies, and more. New to Hawaii.
• Umami Teppan Kingyo’s food look like a work of art. Using a flat iron grill, dishes are created to both taste and look amazing. Together with teppanyaki meat and seafood, guests will enjoy okonomiyaki, popular Japanese-style pancake. New to USA.
• Beniya’s authentic sushi is made from an award-winning chef’s creativity and fresh local and imported seafood. Its daily chef’s special Omakase course features seafood from Hawaii’s ports, fishing ports from Japan, and all over the world. New to USA.
• Pour is a lounge space perfect for special events and parties. Food and beverages can be catered to the lounge from Yokocho restaurants. New to USA.
• Shichimusubi features Japanese authentic rice ball, or musubi, with organic rice imported fromJapan. Together with brown rice and ancient multigrain mix, guests will enjoy real rice quality inJapan. New to USA.
• Nomu is a stylish bar featuring well crafted original cocktails, whiskies, and selections of beer and wine.

Based on the dining alleys popular in Japan, Waikiki Yokocho is a gourmet dining alley featuring a selection of 16 first-in-Hawaii eateries. Located in the basement of Waikiki Shopping Plaza, the 23,000-square-foot space is sectioned into three distinct areas — Ramen Road, Noren Street, and Engawa Terrace. Waikiki Yokocho opened in December 2016.

Blue Flame ‘Product of the Year’

Royal Range of California, Inc.’s  High Efficiency Deep Fat Fryer Model RHEF-45-CM received the 2017 Gas Foodservice Equipment Network Consortium (GFEN) Blue Flame “Product of the Year” Award at the NAFEM show in Orlando, FL. 

The RHEF-45-CM is the first fryer to utilize an innovative heat exchanger whose flue makes three passes through a series of round tubes as the heat is transmitted to the oil. The tubes are progressively reduced in size/volume to increase the velocity of flow as it exits through an induced draft blower. This results in very low carbon emission and heat output through the flue due to low gas consumption, both during idling and cooking periods.

“We are extremely proud of our RHEF-45-CM,” said L. Vasan, President, Royal Ranges. “The annual gas savings can be as much as 55%-60% compared to base fryers and as much as 18%-20% compared to average energy efficient fryers currently on the market. We are thrilled to be recognized by such a distinguished organization as GFEN for the innovations we’ve worked so hard to implement.”

The coveted GFEN Blue Flame Product of the Year is awarded annually to one gas equipment manufacturer who has introduced a new or improved gas foodservice appliance or product. The Product of the Year Award recognizes outstanding technology & innovation in the Gas Foodservice Industry. With GFEN members throughout North America, winning the GFEN Blue Flame Award showcases industry leading efforts in research, development and commitment to excellence.

Globe Introduces New Slicers

Globe’s new S-Series premium heavy- duty slicers deliver powerful features operators need and the high-quality cuts customers demand. With superior slice quality, ease of use and cleaning, and lasting value, the S-Series sets a new standard for heavy- duty slicers.

Designed to perform in the most demanding applications such as supermarket delis, correctional kitchens and slicing frozen meat, Globe’s all new line of heavy duty slicers pack a powerful punch. Precision slicing and low cost of ownership, long a hallmark of Globe premium slicers, were the foundation of the design. Operators not only want quality cuts and value, they expect ease of use and cleaning, operator protection and convenience. The S-Series slicer provides those important benefits and MORE.

“We are always listening to what our customers have to say, and we value what they want in a slicer. It was that feedback which inspired our S-Series,” said Hilton Garner, Globe President & CEO. “Freshly designed from the ground up, Globe’s S-Series slicers are easier to clean and use – with even greater precision and consistency.”

Globe S-Series Slicers are offered with two feature sets: Standard and Advanced. Standard models provide operators with great value while the Advanced models have additional features designed to protect the operator, not only during operation, but also during clean up. The S-Series includes a variety of options including high voltage and correctional units and frozen meat slicers in both manual and automatic, along with accessories for vegetable prep – vegetable hopper, slaw tray and food fences.

“Our goal was to provide value along with the performance and quality expected of Globe. We designed the S-Series from a blank sheet of paper, with more premium features and benefits for both food retail and foodservice segments, without a high price tag”, said Kevin Woods Globe Vice President of Sales & Marketing.

Taste the Difference

Following last quarter’s debut of its innovative online “taste map” of Los Angeles, Coast Packing Company, a supplier of animal fat shortenings in the Western U.S., is again putting its website where its taste buds are (http://bit.ly/2n506Jq), mapping Big Apple restaurants and eateries where locals can try dishes prepared with lard or beef tallow. 

The initial litany – some 35+ strong – just scratches the surface and will expand over time.  Still, discerning diners will find a mix of gastronomic stars and popular hangouts: in Manhattan, from Eleven Madison Park, Estela and Flora Bar to Momofuku Ssam Bar, Bar Jamón, and Pasquale Jones; and in Brooklyn, such mainstays as Carnal, Roberta’s and Peter Luger.

“The best way to really understand how much our food benefits from healthy animal fats – as opposed to heavily processed, industrially produced substitutes – is to go out on the town and experience what New York’s amazing chefs are up to,” said Eric R. Gustafson, Coast Packing CEO.  “While the conversation about the health benefits of any given food or ingredient is continuous – and, indeed, will probably lack an endpoint in any of our lifetimes — most of us have a pretty fair idea of what tastes good (even if we can’t always say why).”  Artificial trans fats are out, and minimally processed animal fats – in the form of lard, derived from pork, and beef tallow – are decidedly making a comeback, he noted. “In terms of freshness, flavor and texture, there really is no comparison, which is exactly why we’re so delighted when consumers taste for themselves. Toward that end, we at Coast Packing are continuing our efforts to compile a running list of establishments where consumers can let their palette make the call. Having begun in Los Angeles, we have now expanded that list to New York City – and Chicago won’t be far behind.”

Second Harvest Launches Digital Platform

Second Harvest, Canada’s largest food rescue charity, is proud to announce that they are the recipient of $1.5 million USD from a global foundation to support the launch of a new digital platform for food rescue and delivery, which will be known as foodrescue.ca.

The integrated digital platform will pilot in the GTA, connecting social service agencies with available surplus food. The platform will allow Second Harvest to rescue and deliver more food, focusing on smaller scale donations, adding to its already robust food rescue program. Last year, Second Harvest rescued and delivered over 9.5 million pounds of fresh, healthy surplus food, and is currently tracking at one million pounds a month in 2017.

“We are so grateful for this investment in an innovative solution aimed at feeding more people and reducing food waste,” says Debra Lawson, Executive Director, Second Harvest, who notes that the pilot already has the support of six major national retailers and the potential for national scalability.

Second Harvest estimates that approximately 370,000 children, adults and seniors experienced food insecurity in Toronto last year, while over 1 billion pounds of food was wasted. “By connecting food donors directly with agencies,” says Lawson, “we are able to ensure that more food gets to those who need it and that it doesn’t end up going to waste.”


Established in 1985, Second Harvest is the largest food rescue charity in Canada. Second Harvest rescues excess, fresh food that would otherwise go to waste, and delivers that food to more than 225 social service agencies in Toronto, feeding people experiencing hunger.