Tops in Global Cuisine and Tips for Tots

This edition of MRM News Bites features The American Food Association, Branch and Delaget, Restaurant Revolution Technologies,  Popmenu, The Greene Turtle Sports Bar and Grille, ParTech, Casio America, Radobank, Koomi and Helios, Cudos, Postmates and TGI Fridays and Catania Oils.

The American Food Association, the hosting organization for The Global Cuisine Awards (GCA), announces the winners of The 3rd GCA in five gourmet cities including New York, Los Angeles, San Francisco, Chicago and New Orleans today. The winners of The 3rd GCA were generated by a combination of voting from consumers on the official website (70 percent) and elections from the members of The American Food Association and The 3rd GCA Committee (30 percent). Please refer to the full list at the appendix below or the GCA’s official website.

“This year's selection process is very smooth and efficient,” said Jiufang Ding, executive producer of The GCA. “Special thanks to voters and consumers for your support. I hope you will continue to support the best restaurants, in your opinion, in the last round of voting for the national winners.”

The final round of voting for each catagory’s national winners has opened on The GCA’s official website. The final winners will be announced on December 11th, 2019.

The 3rd Global Cuisine Awards Winners in Each City Full List

New York, NY

Best Chinese Restaurant: Café China

Best New American Restaurant: Katz’s

Best Southeastern Restaurant: Thai Villa

Best Steakhouse: Peter Luger

Best Korean Restaurant: BCD Tofu House

Best Japanese Restaurant: Ootoya

Best Italian Restaurant: L’Artusi

Best French Restaurant: Le Parisien

Best Seafood Restaurant: Upstate

Best Middle Eastern Restaurant: Cafe Mogador

Restaurant of The Year: Amélie

Restaurant of The Moment: Joe’s Shanghai

Best Restaurant Design: Tao NYC

Los Angeles, CA

Best Chinese Restaurant: Sichuan Impression

Best New American Restaurant: The Front Yard

Best Southeastern Restaurant: Crustacean Beverly Hills

Best Steakhouse: The Penthouse at Mastro’s

Best Korean Restaurant: Soowon Galbi KBBQ Restaurant

Best Japanese Restaurant: IZAKAYA OSEN

Best Italian Restaurant: Angelini Osteria

Best French Restaurant: Cafe Beaujolais

Best Seafood Restaurant: Fisherman’s Outlet

Best Middle Eastern Restaurant: Carousel Restaurant

Restaurant of The Year: Bestia

Restaurant of The Moment: Bottega Louie

Best Restaurant Design: Yamashiro

San Francisco, CA

Best Chinese Restaurant: San Tung

Best New American Restaurant: Liholiho Yacht Club

Best Southeastern Restaurant: Lime Tree Southeast Asian Kitchen

Best Steakhouse: 5A5 Steak Lounge

Best Korean Restaurant: Han Il Kwan

Best Japanese Restaurant: Ryoko’s

Best Italian Restaurant: Beretta

Best French Restaurant: L’Ardoise Bistro

Best Seafood Restaurant: Fog Harbor Fish House

Best Middle Eastern Restaurant: La Mediterranee

Restaurant of The Year: Limón Rotisserie

Restaurant of The Moment: Brenda’s French Soul Food

Best Restaurant Design: WHITECHAPEL

Chicago, IL

Best Chinese Restaurant: Shanghai Terrace

Best New American Restaurant: Ettac

Best Southeastern Restaurant: Rickshaw Republic

Best Steakhouse: Penumbra

Best Korean Restaurant: En Hakkore

Best Japanese Restaurant: Yuzu Sushi & Robata Grill

Best Italian Restaurant: Viaggio Ristorante & Lounge

Best French Restaurant: Le Bouchon

Best Seafood Restaurant: The Crab Pad

Best Middle Eastern Restaurant: Noon O Kabab

Restaurant of The Year: The Whale Chicago

Restaurant of The Moment: Girl & the Goat

Best Restaurant Design: Chicago Magic Lounge

New Orleans, LA

Best Chinese Restaurant: Ming’s

Best New American Restaurant: Hobnobber’s Variety Bar & Restaurant

Best Southeastern Restaurant: Marjie’s Grill

Best Steakhouse: Dickie Brennan’s Steakhouse

Best Korean Restaurant: Gogi Korean Restaurant

Best Japanese Restaurant: Asuka Sushi & Hibachi

Best Italian Restaurant: Marcello’s Restaurant & Wine Bar

Best French Restaurant: Luke

Best Seafood Restaurant: Oceana Grill

Best Middle Eastern Restaurant: Shaya

Restaurant of The Year: Café Amelie

Restaurant of The Moment: Acme Oyster House

Best Restaurant Design: Saffron NOLA

Branch and Delaget Team

Branch and Delaget are partnering to provide restaurant operators with a new tool for attracting and retaining hourly employees, at no cost to them. With this combined solution, operators can offer their employees financial wellness benefits such as free, instant earned wage access, budgeting tools, zero-fee checking accounts, and debit cards, with virtually no effort. 

Operators who offer innovative benefits, like same-day pay, have an edge when it comes to finding and keeping restaurant staff. Branch’s integration with Delaget’s systems offers customers who opt-in a seamless process for relaying data and gaining access to Branch’s capabilities. The service is free to operators and their employees, and with this partnership, set-up is streamlined. Businesses using Delaget can quickly begin providing employees early access to earned wages instantly before their paycheck and other financial wellness tools, without requiring separate integration or replacement of existing systems.
“As nearly 80 percent of hourly workers experience some degree of pay variance from week to week, a benefit like Branch can help them better manage those financial fluctuations,” says Atif Siddiqi, Branch Founder and CEO. “Working with Delaget has allowed us to quickly deliver financial wellness tools to operators and their employees, without piling on additional costs or disrupting processes.”

Jason Tober, Delaget CEO, adds, “Turnover is a major issue in the restaurant industry, and operators are looking for compelling ways to attract and retain talent. What’s so exciting about this partnership is that when an operator leverages the Branch and Delaget integration, they get an immediate advantage over employers who don’t offer those types of benefits, without having to manually upload time and attendance data themselves.”

Revolution Adds Taylor

Restaurant Revolution Technologies (Revolution) added former Splick-it and Onosys CEO Rob Taylor as its new Chief Revenue Officer. Taylor will oversee Revolution’s Marketing, Sales, and Business Development operations and spearhead the company’s new Account Management strategy.

Rob Taylor

Taylor brings deep experience in restaurant off-premise ordering and extensive executive leadership experience in both startup and growth-oriented businesses. As Co-founder and CEO of Splick-it, Taylor grew the company from inception to an industry leader that processed more than $1billion of off-premise restaurant orders.  In 2016, under Taylor’s leadership, Splick-it acquired its competitor, Onosys, to further strengthen the company’s market position and expand its product offering. Taylor served as CEO of the combined company before leaving earlier this year and joining Revolution. Prior to Splick-it, Taylor served in a variety of executive leadership and advisory roles with such notable companies as Smith Barney, Paine Webber, and EF Hutton. He has also served on the board of numerous startups and charitable organizations in Colorado and around the country.

“When I met Brad, it quickly became apparent that he and I share the same core belief that restaurant operators are some of the hardest working people. We respect the time and effort it takes to operate a successful restaurant, especially amidst all the technology disruption restaurants are experiencing right now. Our role should be to fully support their efforts helping them leverage this technology as innovative, transparent, and hard-working partners. That’s why I’m excited to be joining the Revolution team. Their Order One platform, and customer-first approach is exactly what restaurants need to deliver a superior ordering experience to today's off-premise customer,” said Rob Taylor Chief Revenue officer of Revolution.

Taylor will work closely with Revolution's Senior Management team and clients as the company increases its investment in development and marketing to enhance and expand it’s growing list of multi-unit restaurant brands. Key to this effort will be Taylor’s leadership in implementing Revolution’s new Account Management strategy.

“We are pleased to have Rob with us as a part of the Revolution team. Rob brings extensive experience and relationships in the space as well as a unique client service, operations, and customer support background that is well-suited for our organization," said Brad Duea, CEO of Revolution. "Revolution has realized tremendous growth in the past several years, and we think Rob will help us further accelerate that growth as we become the preferred off-premise partner for restaurants nationwide. Rob shares our passion to evolve our world-class Order One platform while providing outstanding service to our clients.” 

Popmenu Raises Funds

Popmenu raised a $4.5 million Series A to accelerate the development of its SaaS platform to dramatically improve restaurants’ ability to attract new guests and keep repeat guests engaged and coming back for more. Base10 Partners’ Rexhi Dollaku led the round with participation from Felicis Ventures’ Niki Pezeshki. Popmenu, bootstrapped for its first 18 months, has raised $6 million in total capital to date. Dollaku will be joining the company’s board.

Popmenu’s technology supercharges online restaurant menus, providing a dynamic consumer experience that places photos, reviews, ratings, and social validation directly on the restaurant’s website and under their control. Guests and potential guests can interact with and share specific dishes, and become followers of the restaurant to receive personalized offers and recommendations. Restaurants benefit from powerful real-time menu management, automated omnichannel communication tools, and analytic insights that help uncover opportunities to promote and measure performance down to the dish-level that were never before available.

“We strongly believe, and restaurant owner/operators emphatically agree, that third-party platforms have taken too much control over how consumers discover their next favorite restaurant,” said Brendan Sweeney, CEO and co-founder of Popmenu. “They’ve built that dominance by providing the experience people want when making a dining decision, while restaurant websites struggle to even provide an up-to-date text-based PDF menu. I was building restaurant sites as a web developer nearly two decades ago, and it’s astonishing how little the average restaurant website experience has changed since then. There is so much opportunity for innovation, and through Popmenu’s mission of building a modern experience directly into the restaurant’s website and under their control, we’re giving them an ability to express their story and present their dishes in a way that’s never been possible before.”

“We hear from many clients that since launching they have captured more direct reviews via Popmenu than are being added across the major third-party platforms combined,” said Tony Roy, President and co-founder of Popmenu. “Restaurateurs are passionate and personally invested in their business, and to be able to help them feel a greater sense of control over their digital presence means everything to us. We are thrilled to already be helping thousands of restaurants build direct, authentic relationships with millions of guests via Popmenu monthly, and are extremely excited to help many more drive new business and connect with loyal customers.”

Popmenu co-founders Sweeney, Mike Gullo and Justis Blasco previously played key roles in scaling Commissions Inc- a SaaS provider that similarly helped equalize local real estate teams against third-party platforms such as Zillow- until its successful acquisition by Fidelity National Financial in 2016. "We have been building software to help level the playing field for local businesses against heavyweight third-party technology platforms for years, and we're proud to support restaurants in this fight," said Sweeney.

“Popmenu has made tremendous progress over the last year, and we’re excited to support their vision to help restaurants better engage and interact with customers,” said Dollaku, Partner at Base10. “Base10 looks to back defining real economy automation businesses, and Popmenu helps restaurants – collectively one of the largest employment industries in the US – be more efficient, automate manual tasks, and ultimately succeed.”

“For years, restaurants have been losing their direct relationships with customers due to the rise of third-party platforms such as Yelp, Google, and numerous delivery apps,” said Pezeshki, Partner at Felicis Ventures. “Popmenu is giving power back to the restaurants to truly own their narrative and connect with diners in a way that will drive revenue and increase customer retention. We found the product, team, mission and market opportunity to be incredibly compelling and are thrilled to be able to partner in helping them accelerate.”

Tips for Tots

The Greene Turtle Sports Bar and Grille® announces the launch of its 14th annual “Tips for Tots” initiative. On Wednesday, December 11, employees at the family-friendly casual dining chain will pool 100 percent of the tips they earn and purchase toys locally to donate to the U.S. Marine Corps Reserve’s annual toy drive. Since its launch in 2006, the program has raised more than $500,000 to help make the holidays brighter for less fortunate children.


To acknowledge the generous efforts of its restaurant staff, The Greene Turtle’s corporate offices will also contribute $500 to each team that raises at least $1,000 in tips on December 11, enabling them to purchase more gifts. Each restaurant’s crew will then pick a date on which they will shop for toys, which will be stored on-site until they are claimed by the local Toys for Tots chapter or the Marines.

"Tips for Tots" was the selfless idea of Corlie Brice, a bartender at The Greene Turtle in Salisbury, Md. One day in late 2006, Corlie arrived for her shift and noticed a sign on the neighboring business, designating it as a Toys for Tots drop-off site. She decided to use whatever tips she took in during her shift to purchase toys for the program. Additionally, she enlisted her fellow employees and publicized her intentions to guests coming into the restaurant to increase the potential donation. That evening, she and fellow bartender Chris Tingle raised $700 for the cause. Since then, the initiative has grown to include nearly four dozen company-operated and franchise restaurants in seven states, each supporting those less fortunate in their local communities.

Geo Concepcion, who became President/CEO of The Greene Turtle earlier this year, says he is excited to carry on the efforts initiated by Corlie, who still works at the Salisbury restaurant, and proud of both the restaurant employees and the patrons who generously support them each year. “It is an honor to uphold such a wonderful, meaningful tradition to benefit our communities,” he says. “We invite everyone to come out and dine with us on December 11 – or simply stop by to drop off an unopened toy – and join The Greene Turtle in raising spirits throughout the community.”

ParTech Looks to the Cloud

ParTech, Inc. (PAR), released Brink Cloud Kitchen, the first POS and production management system specifically designed to operate in cloud kitchens. ParTech, Inc. is a wholly owned subsidiary of PAR Technology Corporation (NYSE:PAR).

In response to the challenges operators now face regarding off premise ordering/dining, many restaurant brands are developing purpose built stand-alone kitchens, often referred to as “Cloud Kitchens,” whose sole purpose is to fulfill delivery orders. Cloud Kitchens relieve operational pressure from restaurants and ensure the best possible experience for all guests, regardless of ordering channel. These locations do not offer dine-in options; instead, they exclusively handle the high number of delivery orders the brick and mortar locations receive each day.

“PAR Technology is pleased to announce the release of Brink POS Cloud Kitchen. Restaurants are evolving to meet rapidly changing consumer preferences. PAR is committed to continuously offering innovative technology solutions that help our customers get to tomorrow faster,” said Paul Rubin, Chief Strategy Officer, ParTech, Inc.

The Cloud Kitchen version of Brink’s industry leading POS software is specially configured to emphasize operations for orders originating from outside the property. It can seamlessly receive and integrate orders from all major ordering channels and consolidate them into a unified workflow, whether the order came from a delivery platform or the operator’s own online or mobile ordering platforms. All orders are dynamically combined into optimized production workflows, including support for multiple assembly lines, to ensure the correct advancement of orders through the kitchen. Brink Cloud Kitchen also provides the ability to operate multiple brands from within a single facility, allowing for brand specific kitchen routing and revenue allocation by menu item.

PAR is partnering with ItsaCheckmate, which offers restaurants across the nation a platform that cuts through digital clutter by funneling orders from dozens of online ordering sources, including UberEats, GrubHub, Caviar, DoorDash,, Ritual and more.

“We are pleased to partner with PAR to advance its Brink POS software capabilities,” said ItsaCheckmate Chief Executive Officer Vishal Agarwal. “Our partnership addresses the need for a combined solution that can accurately and quickly funnel orders into the kitchen, but still allow them to be separated for pick-up by delivery platforms. All of this ensures that even the most diverse or complex orders are fulfilled accurately and then efficiently staged for pick-up so restaurants can continue delighting their guests.”

Casio Adds MenuDrive

Casio America, Inc. added MenuDrive to its Android™-based V-R7000 and V-R200 point-of-sale (POS) terminals. With MenuDrive, restaurant owners are able to create their own branded online and mobile ordering system that will interface with Casio's V-R series of terminals. 

"The restaurant industry is changing, and more customers are choosing to order their food online through restaurant web sites or online ordering apps in an effort to save time," said Glenn Deal, Sales Development Manager of Casio's Systems Products Division. "We're excited to add the MenuDrive interface to our V-R series of terminals and give restaurant owners the tools they need to deliver the best experience possible to their customers." 

Online ordering presents a host of benefits for both restaurant owners and patrons. For restaurant owners and managers, online ordering allows them to streamline their resources, get greater exposure on their web sites, improve their customer service and potentially generate more sales. For customers, online ordering gives them another way to conveniently and efficiently interact with an establishment.  

Once an order has been placed through a restaurant's online ordering interface, MenuDrive will then route the customer's order to the Casio V-R7000 and V-R200 terminals at the restaurant. A red line on the terminal operator display will flash indicating to staff that a new online order from MenuDrive is in the queue to be processed. Those online orders will appear in a separate order screen with the customer name, items ordered, and the time the order was received. The order will be in red indicating that it hasn't been opened to process the food preparation.  Customers have the option of paying at the completion of the ordering process or at the restaurant when they pick up their food. Those customers that paid online will be designated as pre-paid, while orders that have not yet been paid will be finalized at the V-R terminals upon pick-up.

F&A Leadership Awards

Rabobank announced the recipients of its annual Food & Agribusiness (F&A) North America Leadership Awards, celebrating companies in the region that demonstrate exceptional achievements in innovation, sustainability and market leadership.

“One of the most impactful ways we’ve been able to accomplish this is through our organic farm and orchard, where we try new varieties and new growing techniques and, then, share what we learn with our grower partners. We are honored to receive this prestigious award.”

Hundreds of companies, from fast-growing startups to large corporations, were nominated across the three award categories of Emerging Leadership in Innovation, Leadership in Sustainability, and the top award of Excellence in Food & Ag Leadership. Finalists were reviewed by a panel of judges across industry, academia, non-profits, media and the investment community.

Representatives from the three award-winning companies were honored today at Rabobank’s annual Food & Agribusiness Summit in New York City.

“It’s important to recognize and celebrate the achievements of food and agribusiness companies that go above and beyond to foster a more sustainable and responsible food chain,” said Paul Beiboer, CEO, Rabobank North America. "This year’s recipients are making significant and long-lasting actions that will have positive effects for years to come.”

The overarching Rabobank Award for Excellence in Food & Ag Leadership honors a large-scale market leader that has demonstrated great and lasting impact in its sector. Among other achievements, this organization has achieved substantial success while demonstrating outstanding corporate citizenship and setting standards of excellence within the industry.

Wegmans, a family-owned supermarket chain, is the winner of the 2019 Rabobank Award for Leadership & Excellence. Founded in 1916 and still headquartered in Rochester, New York, the company has 101 stores in seven northeast and mid-Atlantic states, and sources a significant portion of its fresh produce from a network of grower partners near its stores. The growing chain has made great strides in reducing in-store plastic packaging and single-use plastics and donates about 14 million pounds of food to local food banks each year. Wegmans was recognized as a 2018 and 2019 Outstanding Safer Choice Retailer by the U.S. Environmental Protection Agency (EPA) and was ranked #1 for Corporate Reputation in the 2019 Harris Poll Reputation Quotient Study.

“Thank you for recognizing our commitment to helping our customers live healthier, better lives through food,” says Colleen Wegman, president & CEO, Wegmans. “One of the most impactful ways we’ve been able to accomplish this is through our organic farm and orchard, where we try new varieties and new growing techniques and, then, share what we learn with our grower partners. We are honored to receive this prestigious award.”

The Rabobank Award for Leadership in Sustainability celebrates an organization that has taken major strides in business, environmental, social and governance sustainability. The 2019 award is given to Grupo Bimbo S.A.B. de C.V. (Grupo Bimbo), the Mexico City-based international baking products manufacturer that is also an industry leader in driving sustainability in its supply chain and focusing on renewable energy sources. In addition to consistently improving the nutritional profiles of its products, the company has announced its commitment to use 100 percent renewable electricity by 2025. It has drastically reduced its CO2 emissions and operates 71 self-sufficient solar rooftops, including the largest in Chile and South America. Grupo Bimbo was named a 2018 and 2019 Energy Star Partner of the Year by the U.S. EPA for its U.S. operations and was included on the 2019 List of the World’s Most Ethical Companies by the Ethisphere Institute.

“It is an honor for me to receive this award on behalf of the more than 138,000 associates around the world who share a common mission: to nourish a better world,” said Tony Gavin, Executive Vice President, Bimbo Bakeries USA. “Every business decision we make must support our purpose – to build a sustainable, highly productive and deeply humane company. This important recognition inspires us to continue working on this path, taking care of the environment and supporting the communities in the 32 countries where we operate.”

The Rabobank Award for Emerging Leadership in Innovation is given to a fast-growing young company that is addressing challenges and market gaps in F&A with a novel and disruptive business model. The 2019 award is presented to Berkley, California-based Pivot Bio, a company that provides a microbial nitrogen crop nutrition solution to farmers that reduces the use of synthetic nitrogen fertilizers, helping farmers improve their profitability and sustainability. Pivot Bio was recognized as one of the Most Innovative AgTech Startups of 2018 by Forbes and one of the World’s Most Innovative Companies in 2019 by Fast Company.

“On behalf of the entire Pivot Bio team, we are honored to be recognized by Rabobank for Emerging Leadership in Innovation,” said Karsten Temme, Ph.D., Pivot Bio CEO and co-founder. “This recognition is made possible by the multitude of people who believe there is a better way to provide nitrogen to corn. We are inspired every day by the innovative farmers who use our product. Thank you to them as well as our investors, partners and employees who, working together, have made it possible to deliver a solution that is better for the farm, the farmer and our planet.”

Koomi and Helios Team

Koomi is partnering with Helios Retail Consulting Limited (Helios) as their go-to-market partner for all on-site installation, support, set-up and customer success for North America. 

‘’As Koomi expands its reach across North America in its offering to quick-service restaurants, Helios brings great value to offer on-site support to ensure that customers have great on-hand expertise,’’ says Kevin Conabree, Co-Founder of Koomi. ‘’This face-to-face connection creates an unrivaled experience for new and existing restaurants who are used to working with service providers over the phone or chat platform. We have an extremely low churn rate because of our customer-centric approach and Helios helps complete that experience.’’

Helios, whose executive team comes from I.T consulting backgrounds in the retail, hospitality and enterprise space has created a certified network of professionals to deliver unrivaled and economical on-site service, configuration, and staging facilities. 

“Helios and Koomi are ideal partners. Our shared values and priority around customer service and experience highlight the strong foundation both companies are built upon. Having Koomi as a partner only adds to an ever-growing list of high-value, innovative, and high-growth platforms that we are closely aligned with and continue to bolster our technical service business around” Nith Nadarajah, CEO, Helios Retail Consulting Ltd.

Cudos Retirement Platform Launches

Cudos, a robo-advisor platform that ofers a new way for small business owners to provide a streamlined, IRA-based retirement savings plan to their workers directly through its online website has lauched. 

“Traditional retirement benefits are not designed for the needs of today’s small businesses. With our alternative IRA-based program, Cudos brings a simple, affordable option to the table that can make it easier for small em­ployers to invest in their team’s future” says Sam Winter, founder and CEO at Cudos. “Retirement benefits can play an important role in our financial lives and yet AARP estimates show roughly half of private sector workers lack access to these critical programs. That’s why our mission at Cudos is to make retirement benefits accessible to all hard-working Americans.”

In building its program for the needs of small businesses, Cudos’ service includes: 

Easy Setup – employers can get started online in minutes.

Low-Cost Pricing – per participant fees just $3/mo.

Portable Benefits – Cudos accounts travel with participants from job to job.

Automated Investments – participants can start investing automatically in a recommended ETF portfolio with as little as $10.

TGI Fridays on Demand

Postmates, and TGI Fridays™ announced a partnership to deliver the restaurant brand’s menu on-demand.

“Third-party delivery is one more way we’re bringing the TGI Fridays experience to People of All Stripes,” explained the brand’s CEO, Ray Blanchette. “Now, everyone can enjoy the tastes that have always made Fridays famous, brought right to their doorsteps. We are pleased to be working with Postmates on this new offering. Their large national presence and reputation for reliable service made them an ideal partner for serving as many TGI Fridays fans as possible with on-demand delivery.” 

“TGI Fridays was formed to bring people together over the things that everyone can enjoy – like classic food favorites and innovative new culinary creations. We are proud to bring that experience directly to our customer’s doorsteps so they can be People of All Stripes anywhere they are,” said Dan Mosher, SVP & Merchant Lead at Postmates. 

Catania Oils Receives Halal Certification

Catania Oils, top photo, processors and packers of edible oils including olive, vegetable, blended and specialty oils, recently received Halal certification from Islamic Services of America (ISA) and will carry the ISA Halal logo on 61 of its products.

Products that carry the Halal symbol meet the requirements of Islamic law and are suitable for consumption in both Muslim-majority countries and Western countries where a significant population group practice Islam.

Catania Oils is a privately-held fourth generation family business that expanded from its modest roots in the early 1900’s to a multi-million-dollar supplier of quality oils for bulk, retail, food service and private label customers. The 250,000 square food operation located in Ayer, Massachusetts is one of the largest indoor bulk oil processing facilities in the country.

In addition to Halal certification, many of Catania Oils’ products carry Kosher, USDA Organic, Non-GMO, Quality Assurance International and AOCS certifications.

“We are proud to add the Halal logo to our growing list of certifications and are passionate about the quality, purity and freshness of our products,” noted Catania Oils President Joseph Basile. “These designations, coupled with an internal rigorous testing process, validate that we are consistently providing ‘authenticity in every drop’ to all of our customers.”