New & Notable: Fourth in Full Force and Post-it® Extreme

Modern Restaurant Management (MRM) magazine’s New & Notable column features new products and services as well as restaurant, food-service and hospitality company news and events. 

Send items to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. 

Fourth Opens in NYC and Expands Team

Fourth opened its New York City office, expanding the company’s presence beyond its existing office in Tampa, Florida.

“New York City is an important  centre of the hospitality industry in the United States. Having an office in this prime location will allow us to develop even stronger connections with current and potential customers and provide us access to top talent, so we can give our customers the outstanding service they have come to expect from Fourth,” said Simon Bocca, Fourth’s Chief Operating Officer.

Fourth’s Williamsburg, Brooklyn office is new space for half of its 50 US staff, including global CEO Ben Hood, COO Simon Bocca and SVP of Strategic Partnerships, James England. Employees largely serve in relationship management, implementation and sales roles, with plans to expand the team to include marketing and finance.

“Our new location will allow us to connect with our US and international customers quickly and easily, and also with our other offices in London, Dubai and Sofia, Bulgaria.

In the U.S., Fourth serves notable brands like Eataly, TGI Friday’s, Intercontinental Hotel Group, wagamama, MOD Pizza and Bar Louie, with solutions for labor productivity, purchase-to-pay & inventory management, underpinned by smart demand forecasting and analytics. All drive efficiency and profitability and improve the guest experience.

The company also added Janice Mackler as North American sales director, Fiona Meldrum as Senior Project Manager and Michael Hamel and Jason Kenney as U.S. business development representatives. The new hires reflect the continued strategic expansion of Fourth’s U.S. sales force.

In their new roles, Mackler, Meldrum, Hamel and Kenney will support Fourth’s accelerated investment in its labor productivity, HR & payroll, purchase-to-pay, inventory management and menu engineering solutions, for clients in the U.S. market.

“We continue to invest in and expand Fourth’s footprint in the U.S. market to meet demand for our hospitality platform. Janice, Fiona, Michael and Jason will be essential to delivering on the excellent service that is integral to our vision for our clients,” said James England, SVP of Strategic Partnerships for Fourth. “In addition, these new team members will bring our USA-based team to 50 and position us well for additional customer acquisition and onboarding.”

Mackler brings to Fourth 18 years of experience in sales and business management, previously with Vivonet as an enterprise sales executive and Retail Data Systems as an account manager. Based in the Atlanta area, a former owner of a commercial real estate investment company and a graduate of Kennesaw State University, Mackler will report to James England.

Kenney, a graduate of Fitchburg State University, and will be based in Boston, MA. Previously, he worked for The Ritz-Carlton. Hamel, is a graduate of The Ohio State University and is based near Columbus, OH,

Boelter Selects Metro Atlanta for Third National SuperStore

The Boelter Companies, Inc. opened its third national Boelter SuperStore and Event Center in metro Atlanta. Located just off of I-85 at 3445 Breckinridge Blvd. in Duluth, the Boelter SuperStore is the ultimate resource for Atlanta foodservice professionals and culinary enthusiasts. Boelter also announced it will relocate and expand its Southeast Division office, which will be housed at the same location as the new SuperStore.

Boelter serves every aspect of the restaurant supply, hospitality and beverage industries, from designing commercial kitchens to delivering barware supplies and from installing food service equipment to staging the perfect tabletop. Besides the nearly 10,000 square-foot SuperStore, Boelter’s new 50,000 square-foot location includes service, warehouse and distribution offices that were previously located in Gainesville, Georgia. 

“Atlanta has seen substantial restaurant growth – hundreds of new restaurants have opened in the past year alone – and sales growth at Georgia restaurants has been among the strongest in the nation,” said Eric Boelter, President of the Boelter Companies.

Nick Adams, the company’s Georgia-based leader added, “By relocating, expanding operations, and adding a SuperStore in metro Atlanta, we expect to significantly grow and enhance our ability to serve restaurant, hospitality, and culinary businesses in this region over the next few years.”

Boelter is the nation’s fifth largest foodservice design, equipment and supply dealer in the country and was recently named the 2018 recipient of Foodservice Equipment and Supplies‘ prestigious Dealer of the Year award for the third time. The company established its Southeast Division in 2015 when it acquired Direct South, Inc. The Division serves Georgia, Florida, South Carolina, Alabama and Tennessee.

The opening of Boelter SuperStore Atlanta comes just 18 months after the company opened its Chicago SuperStore. Both locations are modeled after Boelter’s award-winning Milwaukee SuperStore, which is the largest restaurant equipment and supply showroom in the country.

The Boelter Superstore streamlines the search for restaurant design, equipment, and supplies with an inventory that includes commercial refrigerators, freezers, ovens, china, glassware, flatware, disposable products, and anything else needed to run a successful kitchen and foodservice operation. With the store’s design center, professionals can craft the optimal commercial kitchen, and a full-service demo kitchen and event space allows chefs, vendors, and customers to connect with the Atlanta culinary community.

The Boelter SuperStore will hold a grand opening event for foodservice professionals and other culinary enthusiasts on Tuesday, March 6.

Post-it® Extreme Notes

The Post-it® Brand is launching an innovative product, Post-it® Extreme Notes. A first for the brand, Post-it Extreme Notes are specifically designed to improve communication and efficiency in the kitchen.

Made with Dura-Hold™ paper and adhesive, Post-it® Extreme Notes withstand the most extreme conditions – including heat, cold, wind, and water – and stick to a range of surfaces found in kitchens sites – including stainless steel, brick, stone and more.

With Post-it® Extreme Notes in your culinary arsenal, you no longer have to write on napkins or directly on a product – recipes, allergy reminders and 86’d dish notes will be relayed without leaving a mark, resulting in an efficiently run, error-free kitchen.

Post-it® Extreme Notes will be available at major national retailers beginning March and online this month. Visit www.post-it.com/extreme for more information.

Salad Six Pack

This year, Chopt is taking a step out of the “salad game” for the first time to showcase their cult following of dressings. 

To do so, the culinary team developed a ‘Salad Six Pack’ of dressings each accompanied by a recipe to hack a super bowl favorite dish. 

Recipes include: 

• Creamy Caesar Spinach & Artichoke Dip
• Mexican Goddess Quesadillas 
• Sweet & Smoky Chipotle Wings 
• Buttermilk Ranch Crudite Platter 
• Mexican Street corn salad
• Smoky Bacon Sliders 

The Salad Six Pack is $30 and available for purchase at all Chopt locations.

Restaurants across the world gear up to do just that every day, and even more so during busy holiday events such as Valentine’s Day and Mother’s Day.

Quicker Prep with Vita-Prep 3

One  tool to help those chefs prep quicker is the Vitamix Vita-Prep 3, which can handle at least 12 culinary tasks – like blending, chopping, emulsifying, creaming, grinding, whipping, and more – with ease.

A Vita-Prep 3 can rough-chop ingredients for chunky dips and sauces to reduce knife work; help pastry chefs create creamy textures with no sifting; and warm ingredients in about five minutes to make everything from first-course soups to final-course desserts.

The Vita-Prep 3 now features a momentary start/stop switch that automatically returns to a neutral position, helping to prevent unintentional start-ups. A new speed ramp function allows nearly 2 seconds for blades to steadily ramp up to the high-speed setting. Additionally, an 8-minute run time limit shuts the machine off, ensuring ingredients don’t overheat in the container.

“We enhanced the performance of the Vita-Prep 3 based on feedback from professional chefs,” said Lisa Klein, vice president of Commercial Sales, Vitamix. “Chefs rely on Vitamix Commercial products to make their jobs easier. The Vita-Prep 3 will continue to be a workhorse in the kitchen – now even more so with an upgraded motor and intuitive controls.” 

The machine maintains its Variable Speed Control option, delivering a full range of precise textures, as well as its advanced cooling fan to provide optimum reliability during peak hours of operation. It is now available in a black shell with an updated, red face plate to showcase the easy-to-use controls.

Winter Citrus

Monin debuted Winter Citrus Syrup,  a blend of citrus flavors including clementine, blood orange and kumquat plus honey and herbal notes of rosemary and tarragon.  

The new flavor is great for crafting seasonal teas, sodas and cocktails – with no artificial ingredients or preservatives. Cocktails can take on a winter feeling with our Beverage Innovation Director’s recipes including a Winterized Negroni, Wintery Paloma, Crisp Winter Mule and more. 

The Brody Apron

Cayson launched The Brody Apron, offering a classic Euro bib style with removable leather straps.

Handmade in the USA, The Brody Apron is crafted from 100 percent milled cotton and 10 oz. duck canvas.  Available in four classic hues of charcoal, moss, rust and navy, the style features an adjustable and removable leather neck strap made from Ranch Tan US leather.  Offering two corner cut pockets, a wine pocket on the skirt front and a double pen pocket on the bib, the design offers the ultimate form and functionality for restaurant staff. The Brody is priced at $52.

“Leather is a top kitchen wear trend for 2018, and we’ve designed The Brody to feature this beautiful raw material without compromising the practicality of the apron,” said Karie La Mountain, president of Cayson.  “At Cayson, we chef-test our new designs to ensure they’re not only on-trend, but also meet the demands of the kitchen and front-of-house teams.  The Brody’s removable leather straps are a stylish solution that elevate one of our classic apron styles, and can be easily removed and adjusted for comfort and cleaning.”

The introduction of The Brody Apron aligns with Cayson’s goal to meet the growing demand for new categories, including fashion-forward finishes like custom leather harnessing, vests and French Server Jackets, as well as the uptick in requests for canvas styles.  Catering to the need for unique wears and signature style, Cayson also offers custom embroidery and monogramming for all designs. 

For further information on Cayson, click here.

Limited Edition Lambic Style Kriek

Big Rock Brewery Inc. launched pre-orders  for its limited edition lambic style kriek. This is the first release from their customized cool ship program.  The kriek has taken just short of two years to produce and there are only 3,000 hand-numbered bottles available for purchase.

Craft beer fans can reserve theirs online  at bigrockbeer.com/beer/kriek for pick-up beginning February 8 at the Calgary Big Rock Brewery Beer Shop and 2 locations in Ontario (Etobicoke’s Big Rock Brewery Beer Shop), and The Beer Shop (main floor) at Liberty Commons at Big Rock Brewery in Toronto.

Big Rock’s wild ale, authentic Belgian style program has been developed in Calgary where an isolated room has been added onto the brewery, which includes a custom built 2,000 litre cool ship. The room has been designed to replicate the open fermentation conditions of Belgian breweries where they specialize in brewing traditional lambic sour beers.

“You can never re-create what has been done in Belgium over a couple hundred years, but you can try.” says Paul Gautreau, Big Rock’s Brewmaster.

Paul was inspired after a trip to Belgium. He spent some time at Oud Beersel (in the town of Beersel) where they just open the windows of their brewery by the Senne River and let the wild yeast come in.

“Our Calgary brewery is near barley fields, we have gardens with bees and cherry trees, and the Bow River nearby. There is a lot of flora and fauna out there. Every brewery in Belgium has its own unique taste, and it’ll be no different here.” says Gautreau.

2018 IFDA Partner of the Year

The International Foodservice Distributors Association (IFDA) recently announced that Major Products was named the 2018 IFDA Partner of the Year, marking the second year in a row that Major Products has received this distinction. Major Products received the highest cumulative score in an annual survey conducted with IFDA distributor members.

“We are thrilled to recognize and honor Major Products and top-performing manufacturers who work closely with distributor trading partners to meet the needs of operator customers,” said Mark Allen, president and CEO of IFDA. “The 2018 Partner of the Year Award celebrates our manufacturer partners and their continued dedication to providing incredible products and working collaboratively with IFDA members.”

In the survey, IFDA members rate foodservice manufacturer efforts on collaboration, product innovation, sales and marketing support, and other issues critical to the success of distributors.

“On behalf of the team at Major Products, we are once again tremendously honored and humbled to be recognized for our efforts by the membership of IFDA,” said Dan DeRose, President of Major Products.  “When we returned to our office following last year’s IFDA Partners Executive Forum, at the top of our project whiteboard was written ‘Avoid Complacency’.  Our team took that advice to heart, to continue working hard and not assume customer relationships can survive on auto pilot.  To thrive, we must engage our customers and work collaboratively towards mutual success.”

Top Five Overall Survey Results of IFDA Members

“It’s a privilege to receive this award for the second time.  This year is special because it is a true testament to the continuity our team has established,” said Valerie Leimer, COO at Major Products. “The principles upon which this award is founded are built into the fabric of the Major culture and way of operating.  It feels rewarding to know that our partners sense a continuity in our team, and we look forward to providing the same high standard of partnership with our distributors going forward.”

“For our customers to recognize Major Products alongside the best and other well-deserving recipients in the supplier community is truly amazing and an absolute honor,” said Scott Smolar, VP of Sales and Marketing.  “This award will be shared with each department within our organization for the customer-centric approach they exhibit every day.”

Ronnoco Coffee Hires New CEO

Coffee roaster and specialty beverage solutions providerRonnoco Coffee LLC, hired Terry McDaniel as its new CEO and board member.  He previously served as president/CEO of Inventure Foods Incorporated for the past 11 years where he led the turnaround of the company to become one of the leading growth companies in the healthy natural food segment.

“This is a tremendous opportunity to expand and grow the Ronnoco specialty beverage business throughout the country,” McDaniel said.  “Ronnoco has an excellent reputation with its customers and consumers for providing high-quality products supported with excellent service. I look forward to working together with the leadership team, board and Huron Capital in providing a path forward to seize on the opportunities in the high-growth beverage segments.  I feel fortunate to be a part of Ronnoco’s rich heritage and to have a chance to work with such a dedicated and talented group.”

McDaniel brings more than 30 years of food and beverage management experience to Ronnoco Coffee.  Previously, he led Inventure Foods and Wise Foods, and had significant sales and marketing roles at Grand Metropolitan Company (Häagen-Dazs), Nestle and Tropicana Products.

McDaniel holds a degree in business administration and an MBA from Columbus State University, serves on the board of directors for Foster Farms and Café Valley, and serves on the Grocery Manufacturers of America President Advisory Council. In addition to his business associations, he is involved in his community and church. McDaniel is married with two children.

Ronnoco Coffee LLC roasts, blends, grinds, packages and distributes premium-quality coffee and teas under five primary brands: Ronnoco, Seattle Roast, Wild Horse Creek, Henderson and Camellia. The company provides a variety of other beverages, such as cappuccino, hot chocolate, and smoothies, and coffee-related products and equipment, including cups, flavoring syrups and condiments. Ronnoco supplies its products directly to its customers, as well as through a network of third-party distributors throughout more than 30 states.

Jacques Sorci Joins Hakkasan Group

Hospitality company Hakkasan Group has appointed Jacques Sorci as vice president culinary global. In this new role, Sorci will bring his global perspective and extensive experience to lead Hakkasan Group’s culinary teams worldwide. Sorci will oversee culinary operations across Hakkasan Group’s portfolio and provide leadership to all brand and development chefs on menu creation and refinement.

Sorci joins Hakkasan Group with over thirty years of experience in fine-dining, most recently having served as Executive Chef at Lotte New York Palace. Prior to joining Lotte New York Palace, Jacques lent his expertise as Executive Chef at The Carlyle New York, where he led all culinary operations at the iconic property. For almost twenty years, Sorci has also held a number of positions at The Ritz-Carlton Hotel Company, where he was named the inaugural “Maitre Cuisiner de France” in 2003, an exclusive title awarded to those who exemplify excellence in the culinary community.

“I am excited to join Hakkasan Group, known worldwide for its refined approach to fine-dining and roster of culinary talents,” said Jacques Sorci. “I look forward to collaborating with the visionaries across Hakkasan Group’s diverse portfolio and developing culinary programs indicative of our position as a worldwide leader in hospitality.”

Chicago Meat Authority Celebrates Employees

Chicago Meat Authority, celebrating its 28^th year in business, gave five employees awards for reaching 25 years of service, two for reaching 10 years of service and 53 for reaching the five-year level. The privately held boning and portion control operation is located in the historic Chicago stockyards and employees 300 specialty butchers who customize meat for selective chefs.

“We think a career with a company that appreciates and values its employees is much more important than any job,” said Jordan Dorfman, president. “As we begin our 28^th year in business, we want to salute the employees who have made Chicago Meat Authority much more than just a job, they have made it a home, a family, a life-long career.”

CMA is an independent processor of high-quality beef, pork and chicken. The company sells to the hotel, restaurant and institutional markets in addition to meat purveyors and multi-unit regional and national chains. The company employs 300 specialty butchers who customize meat for selective chefs. Twenty-five percent of butchers on staff have more than 15 years of experience and 40% have more than five years of experience.

Chicago Meat Authority began in 1990, encompasses 80,000 square feet and produces sales of $125 million per year. The company specializes in custom cuts for further processors including grinding operations, deli manufacturers and the meat snacks market. The company’s mission is to be the preferred supplier of its customers, the preferred customer of its strategic suppliers and a model employer in the industry.

Walk-On’s Promotes Team Members

Walk-On’s Bistreaux & Bar’s is all about celebrating teams and announced leadership promotions from within the team.

Tony Caballero has been named vice president of operations and training for Walk-on’s Bistreaux & Bar. Caballero joined the Walk-On’s team in 2008 as an assistant general manager for the second Walk-On’s location. He began his restaurant career with Copelands of New Orleans after a 20-year career as a S.W.A.T officer.

Bobby Fradella – a 25-year restaurant industry veteran – has been named director of franchise operations after two years as a regional operations manager. In his new role, Fradella will be responsible for ensuring that the Walk-On’s experience is delivered and protected in the company and franchise restaurants.

Eric Kindon joined the Walk-On’s team in 2014 as the construction & facilities manager and will now serve as director of construction, where he will lead the development of each new Walk-On’s location. With 18 new Walk-On’s locations slated for completion in 2018 and an additional 20+ locations projected for completion in 2019, there’s no question that Kindon will continue to demonstrate his aptitude for restaurant development.

“We are so proud of Tony, Bobby and Eric and all that they have done to drive our brand forward,” said Brandon Landry, Walk-On’s Enterprises co-founder and owner. “There is nothing better than watching this team grow and succeed in making Walk-On’s a world-class brand.”

Walk-On’s now has 17 locations: four in Baton Rouge, two in New Orleans and one each in Lafayette, Houma, Shreveport, Lake Charles, Covington, Broussard and Bossier City, La., and Lubbock, San Antonio and Tyler, Texas. Other locations are coming soon in Alabama, Florida, Louisiana, Mississippi, Tennessee and Texas, with several additional markets across the Southern U.S. likewise on the drawing board.

JT Testa Named Operating Partner for Bolay’s West Palm Beach 

Bolay named Justin Tyler (JT) Testa  Operations Partner for its fifth location, which is set to open February 9  in the heart of West Palm Beach. He has worked alongside Bolay CEO, Chris Gannon, since it’s beginning, and has seen the company grow from a two-man operation making cold-pressed juices in a garage into the innovative, fast-growing company it is today.

“I am both honored and humbled to be named Operating Partner of our newest location in West Palm Beach,” said JT Testa. “It’s such a privilege to work alongside this visionary family and to be part of the team that will be introducing our community to the ‘Bolay Way’.”

Prior to working with Bolay, JT worked as a mixologist at a popular Jupiter-based restaurant while earning his degree in Economics. His philosophy is one of ensuring guests are always enjoying themselves and this belief has followed him into his new role as Operating Partner for Bolay. Today, he is one of the standard bearers of the “Bolay Way,” which is rooted in a can-do spirit, unbridled enthusiasm, and an attention to detail that elevates the fast casual dining experience to a decidedly more polished standard.

“The opening of our fifth location is the perfect opportunity to celebrate just how far JT and I have come since delivering our hand-made juices in 2015,” said Bolay CEO, Chris Gannon. “There is no doubt that JT is a valued part of our team who plays an integral role in our growth. I have absolute faith in him to lead our newest locale to great success.”

sweetFrog’s Galleher Named to Forbes Finance Council

Intimate knowledge of finance and continued success as a private equity executive helped Patrick Galleher, CEO of sweetFrog Frozen Yogurt and Managing Partner of Boxwood Partners, one of Richmond’s leading investment banks, earn a coveted role on the Forbes Finance Council. 

“I’m humbled and honored to join a distinguished group of like-minded business leaders participating in important dialogue on the world-renowned Forbes platform,” said Galleher. “Since becoming the youngest CEO on the London Stock Exchange in 2002, I have spent the past 15 years helping dozens of companies negotiate profitable acquisitions and investments.   I’ve used those experiences to lead sweetFrog to unprecedented growth – establishing the brand as a beloved household name and helping franchise owners achieve maximum profitability.   I am proud my financial expertise has earned me a role on the Forbes Finance Council and I’m excited to share insights and advice.”

The Forbes Finance Council is a highly selective, quality-over-quantity organization for finance executives. The invitation-only organization provides industry thought leaders a forum to submit expert business articles and short tips related to their industries on Forbes.com.

Galleher recently published his first article titled “Private Equity Power Boost: Why Private Equity-Owned Franchises Thrive.” The financial expert detailed why franchises are appealing and in-demand among private equity-owned firms. Advantages Galleher documented included being able to effectively evaluate the health of the company before the purchase and high-upside growth potential with less risk.

“In my experience, franchise systems and private-equity firms share common goals that result in powerful relationships,” says Galleher. “The trend of private-equity firms making sound investments in franchises continues to grow.  I’m proud we were on the cutting edge of that trend when we invested in sweetFrog in 2012. My first article submission illustrates why those in my position should take notice of the movement and consider the benefits of such an investment.”

GS1 US Appointments

GS1 US^® has appointed Joseph Sheridan, president and chief operating officer, Wakefern Food Corp., as chairman of the GS1 US Board of Governors. Additionally, John W. Inwright, president and chief executive officer, Wendy’s Quality Supply Chain Co-op, Inc. (QSCC) and Mel Landis, senior vice president, Business Transformation, Coca-Cola North America, were named vice chairmen. 

As chairman and vice chairmen, respectively, Sheridan, Inwright and  Landis are responsible for helping to guide the GS1 US strategy and overall governance of the 20-person Board. They work collaboratively with GS1 US senior leadership to oversee subcommittee priorities and ensure adherence to company goals designed to drive adoption of GS1 Standards across multiple industries. 

“Together with these innovative leaders, GS1 US stands ready to confront the opportunities of a rapidly evolving business and digital landscape,” said Bob Carpenter, president and CEO of GS1 US. “Their extensive expertise will prove invaluable to the organization as we anticipate the future needs of consumers, and harness the power of data and technology to help bolster the success of our member companies.”  

Sheridan, who previously served as the Board’s vice chairman, succeeds former GS1 US Board chairman, Mark Alexander, president, Campbell North America. Sheridan became Wakefern’s president and COO in 2011, overseeing the largest retailer-owned cooperative in the United States. During his more than 40-year tenure at Wakefern, he held several executive positions, including executive vice president and a succession of management positions in finance, general merchandise, grocery, direct store delivery and marketing. Sheridan is a past recipient of the GMA Industry Collaboration Leadership Award, previously served on the Board of Directors of the National Grocers Association and is currently on the Food Marketing Institute Board of Directors. He has served on the GS1 US Board of Governors since 2011. 

Inwright led the launch of QSCC in 2010, and as president and CEO, he leads the development of high-performance teams focused on innovation and serving QSCC’s members, who include franchisee and company restaurant operator, plus suppliers and distributors. Prior to joining QSCC, Inwright held executive leadership positions with various organizations including Nice-Pak/PDII, U.S. Foodservice (now US Foods), and Unified Foodservice Purchasing Co-op, LLC (now RSCS, the supply chain co-op for Yum! Brands). He is a board member of the Dave Thomas Foundation for Adoption, and previously co-chaired the supply chain subcommittee of the National Council of Chain Restaurants. He has been a member of the GS1 US Board of Governors since 2013. 

Since becoming senior vice president, Business Transformation for Coca-Cola North America in 2017, Landis leads a new initiative to focus on all aspects of the company’s effectiveness and efficiency to drive organizational performance. Previously, he was president of The Minute Maid Company Business Unit for two years, and held other executive positions with Coca-Cola Bottling Co. Consolidated and Coca-Cola Refreshments. He has been a member of the GS1 US Board of Governors since 2011. 

The GS1 US Board of Governors includes executives from 20 leading organizations including: Campbell’s Soup Company; eBay Inc.; The J.M. Smucker Company; Johnson & Johnson; Macy’s, Inc.; Massachusetts Institute of Technology; Pensiamo, Inc.; Procter & Gamble; Publix Super Markets; PVH Corp.; QVC, Inc.; Sysco Corporation; Walmart and Wegmans Food Markets, Inc. The full list is available here.