CINCINNATI, OH - Finally, the time has come for Kroger’s next Kitchen 1883, the retailer’s standalone restaurant. The first debuted in 2017 to great success, as consumers were treated to a made-from-scratch menu and a community-centered atmosphere. This third location will open across from Kroger’s retail store in Anderson Township, Ohio.
According to a report from Cincinnati Business Courier, the retailer planned on opening this location in October of 2018 but experienced construction delays. The second Kitchen 1883 is in Kroger’s first-ever food hall, Kroger on the Rhine.
Kitchen 1883 is currently hiring for bartenders, hosts, and cooks—because who wouldn’t want to take center stage in a trendy restaurant like this?
As this concept continues to grow in popularity, will Kroger expand the concept across the country? Will we see Kroger taking a seat fully at the foodservice table? AndNowUKnow will continue to report the latest in all things related to retail.
TAMPA, FL - IFCO is bolstering its supply chain ranks with the appointment of a new senior supply chain executive: Jonathan W. Brooks has been named Vice President, Retail Sales. Brooks boasts an experienced and successful supply chain track record in process improvement and change management, people development, strategic sales, supply chain optimization and design, transportation procurement, and logistics execution.
“I am excited to join IFCO,” said Brooks. “The company has a unique business model with a wide range of sustainable solutions for fresh foods, and I look forward to working with my colleagues to advance the company’s mission of helping to feed the world affordably, efficiently, and sustainably.”
According to a press release, Brooks formerly worked for CHEP, where he served in several roles after first joining the company in 2002. These roles included the likes of Senior Director, National Sales, for CHEP Recycled Pallet Solutions; Senior Director, Retail Business Development, CHEP North America; and Director, Strategic Planning, CHEP North America. Most recently, he served as Senior Director, Global Network Optimization & Design at CHEP, a position in which he created and managed multi-disciplined project teams and collaborated with supply chain executives across the globe to minimize supply chain costs and optimize capital investments.
“We are thrilled to welcome Jon to the IFCO family,” said Dan Martin, President of IFCO North America. “His strong track record of leadership and proven ability to develop innovative supply chain solutions for the fast-moving consumer goods sector make him the ideal candidate to work with our retail customers on packaging and supply chain solutions for fresh food.”
Over the course of his career, he earned numerous CHEP company awards and completed several advanced management programs, including the prestigious Brambles/INSEAD 18-month FastTrack Executive Development program in France.
Congratulations to Jonathan Brooks on his new position! For more new produce hires, stick with us at AndNowUKnow.
WASHINGTON, DC & NEWARK, DE - As food safety remains top of our industry's mind, leaders like Tom Stenzel, President and CEO for United Fresh Produce Association, and Cathy Burns, CEO for the Produce Marketing Association (PMA), are delving deeper into implementable solutions. In this op-ed, the two urge the industry to continue to take action as well as explore a few solutions that the elite Romaine Task Force has uncovered.
After the immediate crisis of last November’s outbreak related to romaine lettuce, our associations moved quickly to bring together a diverse, progressive group of stakeholders to help tackle the myriad of complex issues. More than 100 individuals joined our Romaine Task Force, including industry leaders across the supply chain, expert consultants, state and federal government officials, partner associations, academic scientists, and consumer groups.
For nine months, these volunteers have worked to analyze risks and recommend prevention steps, examine weak points in supply chain traceability and offer solutions, and determine ways for industry and government to work together more effectively when outbreaks do occur.
With this week’s release of the Task Force Report, we share with the industry and all concerned powerful recommendations that we believe can help protect public health and reduce the impact of outbreaks on our industry if and when they do occur. You can read the full Task Force Report on either of our websites—www.pma.com and www.unitedfresh.org.
Preventing outbreaks must remain our top priority. We’ve supported the California Leafy Greens Marketing Agreement when its Board took the monumental step of determining that surface water should be assumed to be contaminated and in need of treatment if overhead application occurs within 21 days of harvesting leafy greens. And while ag water was our initial focus related to this outbreak, we are now convening a deeper subset of experts to evaluate the risks of concentrated animal feeding operations and recommend preventive strategies for potential environmental contamination from beyond our farms.
Number two, following prevention has got to be achieving full-chain traceability for our products. We know this is hard, and takes the cooperation and investment of every sector of our industry from grower to retailer and restaurant. But we simply have to get there—if not, we put additional consumers at risk with long and drawn out investigations and cost our industry hundreds of millions of dollars in ancillary damages when a targeted recall is all that’s needed.
Last, there are so many ways collaboration and communication between industry and government can be improved. We’re pleased to say that collaboration is getting better already, but we need to address the systemic barriers between regulatory agencies and industry in order to narrow outbreaks as quickly as possible and prevent overly broad “do not eat” advisories. Industry and government also have the responsibility to conduct investigations when an issue occurs and determine the root cause of how a product became contaminated. Moving from one outbreak to the next without deeply understanding what went wrong is a failing strategy, and one our industry can no longer afford.
There is one issue we’re able to put behind us—that’s consumer labeling on romaine packaging. In order to quickly return romaine to the market after last fall’s outbreak, industry and government agreed to label all romaine with its harvest date and location. The task force did a great job in developing consistent regional names that FDA will now use. And, FDA has indicated that we no longer need harvest date labeling if that can be discerned through use by dates or other information. Yet, we still know that package labeling is no answer for real traceability. We have to know what product was sold at what location, long after the packaging has been discarded.
So, on to implementation of these powerful recommendations! Our associations are convening a new Joint Committee on Leafy Greens comprised of industry leaders at each point in the supply chain who have the motivation and will to lead by example, enacting change in their own operation and serving as role models to others.
PMA and United Fresh will be co-hosting a webinar in November to further present and discuss these recommendations. You could say that this is the “end of the beginning,” and PMA and United Fresh are committed to seeing this effort through to completion.
For more breaking news straight from our industry's leaders, keep reading along with AndNowUKnow.
WATSONVILLE, CA - As California Giant Berry Farms ramps up for its PMA Fresh Summit exhibition, the 2019 Chef Invitational Ambassador is top of mind, as well as the 2020 Chef Invitational initiatives. Next year’s 3rd annual event will include a retail foodservice category now with partners from both the retail and foodservice sectors invited to participate. The 2nd annual event in June welcomed a new Top Chef and California Giant Ambassador to the community of chef influencers: Chef Travis G. Peters and his award-winning Blueberry Sweet Tea Quail in Raspberry Barbecue Sauce over Spicy Black and Blue Brussels with Toasted Pecans and Strawberry Oils.
“We are really looking forward to widening the participation and involvement of the Chef Invitational by extending an invitation to our retail foodservice partners and their chefs to unify and increase the participation from the industry at the 2020 event,” said Director of Foodservice and Organics Tom Smith. “Our goal each year is to continue to create a dynamic and educational experience both during and after the event for both chefs and representatives, and we are excited for the evolution to come in its 3rd year.”
Chef Peters is the co-owner of The Parish, where he introduced the Chef Invitational-winning recipe on his latest menu.
“I put berries everywhere! On our new menu, we feature berries fresh and pickled in our raspberry dill barbecue sauce and in multiple fermented berry hot sauces; we brine with berries and have also been infusing berries with various liquors as part of our cocktail program for all 8 years we have been open,” Chef Peters said in a press release.
When asked about his favorite berry-inspired dishes, the chef excitedly shared two stand-out recipes. The first being his blueberry pickled red onions that top a giant beef short rib. With a surprising flavor, sweet acidity, and intense color, it’s sure to captivate the eyes and taste buds of restaurant patrons. The second chef-favorite is his award-winning black and blue brussels sprouts introduced at the Chef Invitational competition.
“We fry the Brussels sprouts and then toss them in our fermented blackberry and blueberry hot sauce along with fresh herbs and spiced pecans,” he said. “Because we ferment our hot sauce for several weeks, the berries develop beautiful, funky, tart, and sweet notes that go perfectly with the sweet heat of the habanero pepper. Not to mention the deep, dark, and intense natural purple hue from the berries. We bottle and sell this hot sauce at the restaurant too, and have a hard time keeping it on the shelves!”
The chef notes that Tucson's culture and his family’s heritage dating back to the 1870s has influenced and inspired his cuisine today.
“Tucson has been fortunate enough to have both immigrant and local influences since its inception. Because of this, Tucson is an amazing melting pot of culture and cuisine, filled with rich, delicious, bold flavors,” he said.
California Giant Berry Farms is excited to open the culinary competition to both retail and foodservice partners and their chefs, continuing to broaden the scope of the event, build upon and strengthen their partnerships, and continue to encourage innovation of berries on the menu.
To learn more about how to participate next year, visit the California Giant booth #2961 at PMA Fresh Summit to meet Chef Travis Peters and talk with the California Giant team about what to expect at the 2020 Chef Invitational. For more of the latest developments in produce, stay with us at AndNowUKnow.
LEAMINGTON, ONTARIO - NatureFresh™ Farms recently announced the completion of its brand-new 32-acre greenhouse in Leamington, Ontario. The company’s newest greenhouse took nine months and is 7.3 meters tall (a little under 24 feet). NatureFresh Farms is celebrating the completion of the project conjunctly with its 20-year milestone.
“NatureFresh Farms made a major commitment to year-round consistency in supply, quality, and flavor five years ago when we built our greenhouse in Ohio for winter production. This allowed us to offset the typical growing season for Canada, and it has been a tremendous success for our retail partners—and consumers have shown support for the USA-grown program from the start,” commented Matt Quiring, Executive Retail Sales Accounts Manager. “That demand continues to grow each year. We are excited to be able to offer retailers and consumers in Ontario and Canada that same consistency in supply, quality, and flavor that local products offer!”
According to the press release, just over 15 acres are dedicated to Tomatoes-on-the-Vine and over 15 acres for a diverse range of Specialty Tomato varieties, including Red Cherry, Red Grape, and Cocktail Tomatoes. The fresh and local produce is available year-round due to the innovative technology equipped in this state-of-the-art greenhouse. Self-driving cart systems, High-Pressure Sodium supplemental lighting fixtures, and Vertical Circulation Fans are just a few examples of the innovative technology being used in this cutting-edge facility—all of which will help the NatureFresh Farms' Tomato crop grow during the winter months and produce high-quality food on a consistent basis. The completion of this greenhouse brings NatureFresh Farms to over 200 acres of family-owned facilities.
Keep reading ANUK as we bring you more innovative news and development in the produce industry.
MIDLAND, MI - The Wolverine State might be welcoming a new top dog to one of its key areas; Costco is reportedly eyeing the state of Michigan for more expansion. According to the Midland Daily News, the retailer has submitted an application for a new 157,000-square-foot facility to be located in Midland, Michigan, pending approval from the city.
“We’re excited that Costco’s interested in Midland,” said Midland’s Director of Planning and Community Development Grant Murschel. “We’re looking forward to working with them on insuring that they adhere to all the city standards and would love to see this be constructed and developed in the city.”
Murschel also confirmed the proposal for the new Costco location includes a retail warehouse, a tire facility, and a gas station—all of which will be situated on a 23-acre site along Bay City Road.
With the proposal submitted, the retailer is now waiting on review from the city as well as a formal recommendation from the Midland Planning Commission to the Midland City Council.
Keep following along with ANUK as we continue to report on the latest retail news.
ISSAQUAH, WA - What’s that now? Yet another plant-based burger resembling beef is hitting the market? I suppose it was only a matter of time before Costco started carrying hamburgers for vegetarians, but the wholesaler took things a step further by bringing in a new brand from Don Lee Farms called the Better Than Beef™ Burger. The Better Than Beef Burger is advertised as better on the grill and better for the planet. According to a press release, the burger delivers the satisfaction and experience of beef but with lower calories, fat, and saturated fat than other leading brands.
“We are thrilled to introduce the new Better Than Beef Burger,” said Donald Goodman, President of Don Lee Farms. “This new burger, along with our growing vegan line launched fifteen years ago, reinforces our family’s commitment to continuous innovation in plant-based proteins.”
After the launch of its Organic Plant-Based Burger, Don Lee Farms announced the launch of the new Better Than Beef Burger to fill a void for a nutritious and satisfying beef alternative in the plant-based burger market. Costco will be the first to sell Don Lee Farms’ new burger in all 770 stores, starting with Alaska, Idaho, Montana, Oregon, Utah, and Washington.
“Our new Better Than Beef Burger delivers on the experience and satisfaction of beef’s aroma, texture, flavor, and juiciness with the lowest calories, fat, and saturated fat on the market,” said Danny Goodman Director of Development at Don Lee Farms. “We can’t wait to get this burger in more hands as we expand our brand into retail markets.”
The California-based, family-owned food company was named by Women’s Health® as one of the best veggie burger brands according to nutritionists. Keep an eye out for the newest beef look-alike in Costco locations near you, and keep reading AndNowUKnow as we spread the news.
ORLANDO, FL - The National Mango Board (NMB) held its ninth annual Mango Mania Display contest this past June. Retailers nationwide gunning for the cash prize submitted impressive, eye-catching displays that had to be displayed at least a week to be qualified. After seeing the resulting pictures, I can say on behalf of everybody that yes, they deserved to be crowned the winners.
“The level of creativity and the hard work that our retail partners put into building their mango displays deserve to be applauded,” stated Valda Coryat, Director of Marketing at the NMB. “The retailers’ excitement to promote this super fun superfruit is energizing! This contest continues to be a great way to engage our retailers while boosting mango sales and movement.”
Over $1,500 in cash incentives were awarded to the six winning stores. Every store that participated, however, won a $15 digital gift card just by entering the contest. Not only that, but stores that chose to include Tajín products in their displays received an additional $15 incentive. The incentives garnered tremendous excitement throughout produce departments across the country. According to the press release, stores were encouraged to use NMB’s point-of-sale (POS) materials that showcased selection, cutting, and nutrition messages to educate shoppers, as well as use their own creativity and props into the catchy displays.
Of the 120 eligible entries, unfortunately only six winners were able to be chosen. To make matters more interesting, NMB decided to split the contest into two categories—one category consisted of retailers with six or less registers, the second was for seven or more registers. The judges based their decision on creativity of the display, visual appeal, and effectiveness in educating customers about mangos.
The top winners in each category were:
1 to 6 registers
- 1st Place, $500 prize: Lacy Dunn, Safeway, Springfield, OR
- 2nd Place, $250 prize: Carlos Gomez, Foodland Markets, Waxahachie, TX
- 3rd Place, $100 prize: Ryan Petralia, Price Rite, Rochester, NY
7 or more registers
- 1st Place, $500 prize: Russell Varga, Chuck’s Produce, Vancouver, WA
- 2nd Place, $250 prize: Allen Thomas, Chuck’s Produce, Vancouver, WA
- 3rd Place, $100 prize: Willie Szabo, Price Rite Marketplace, Rochester, NY
Are trade news publication sites allowed to get in on this next year? We’ll see. Keep following ANUK for more excitement-inducing news of the produce world.
WASHINGTON, DC - Some of the greatest innovations in our industry occur within the foodservice sector. To honor those chefs and foodservice operators, FreshEdge™, a collection of industry leading produce and specialty food distributors and fresh-cut operations, has teamed up with United Fresh Produce Association to sponsor the 2020 United Fresh Produce Excellence in Foodservice Awards Program. Developed to honor the foodservice industry’s most innovative produce performers, the program pays special tribute to chefs and foodservice operators for excellence in their use of fresh produce in the culinary arts. The program will begin accepting nominations this October.
“More and more retailers are incorporating foodservice as a strategy to create a memorable experience for their customers,” said Tom Stenzel, President and CEO of United Fresh. “The new Supermarkets & Retail Operators category will recognize culinary professionals at retail who lead the way in incorporating fresh produce into their foodservice concepts.”
Since 2008, the program has recognized more than 60 foodservice leaders for their exceptional work incorporating a variety of fresh produce on their menus, a press release stated. The award also recognizes culinarians for their creative use of fresh produce in concept development and menu design, their knowledge of fresh produce handling procedures, participation in produce-related special events and community service, and overall recognition by the foodservice community.
This year, the awards program will include a new category for Supermarkets & Retail Operators, recognizing foodservice innovators who drive menus for in-store restaurant concepts, salad and prepared food bars, and grab-and-go options. Additional categories include Business in Industry, Casual & Family Dining Restaurants, Colleges & Universities, Fine Dining Restaurants, Hospitals & Healthcare, Hotels & Resorts, K-12 School Foodservice, and Quick Service Restaurants.
Winners will be selected by United Fresh Produce Association and will be recognized at United Fresh 2020 Convention & Expo, June 16-19, in San Diego, at the event’s Retail-Foodservice Celebration. The nine winning chefs, along with a corporate purchasing executive, also will receive complimentary airfare, hotel accommodations, and registrations to United Fresh 2020.
The 2019 winners in each category were:
- Business in Industry: Chef Allan Wambaa, Executive Chef PCIII, CEC, pacificwild Catering, Oregon Convention Center, Portland, OR
- Casual & Family Dining Restaurants: Peter Rosenberg, Director of Operations Support, and Jason Mennie, Senior Director of Legendary Food, Texas Roadhouse, Louisville, KY
- Colleges & Universities: Chef Lesa Holford, Corporate Executive Chef, The Ohio State University, Columbus, OH
- Fine Dining Restaurants: Chef Brian Clevenger, Owner, General Harvest Restaurants, Seattle, WA
- Hospitals & Healthcare: Chef Jeffrey Quasha, Corporate Executive R & D Chef, Morrison Healthcare, Savannah, GA
- Hotels & Resorts: Chef Lance S. Cook, CEC, CCA, WCEC, CFBE, FSM, Executive Chef, Hammock Dunes Club, Palm Coast, FL
- K-12 School Foodservice: Bertrand Weber, Director of Culinary & Wellness Services, Minneapolis Public Schools, Minneapolis, MN
- Quick Service Restaurants: Chef Brandon Hudson, Corporate Chef, Jason’s Deli, Grand Prairie, TX
“We are proud to sponsor the Produce Excellence in Foodservice Awards and have the opportunity to recognize chefs and foodservice operations who showcase creativity and ingenuity in incorporating fresh produce in their menus,” said Steve Grinstead, Chief Executive Officer of FreshEdge. “Fresh produce plays an important role in menu development and delighting customers around the globe, and this award gives us the opportunity to recognize the best of the best.”
Know of anyone you believe deserves recognition? Be on the lookout for that nomination period.
LONDON, ENGLAND - U.K.-based grocer Sainsbury’s has announced a mass closing of several stores across multiple banners. The retailer plans to close 100 of its Sainsbury’s Local and Argos stores, but is sticking to its five-year plan of opening 120 new stores.
According to Daily Mail, Sainsbury’s will be closing and opening new stores concurrently, announcing it will close 70 Argos stores, but will open 80 more inside its supermarket locations. The news source reports that up to 15 of the retailer’s large supermarkets, and nearly 40 convenience stores will close, but 10 more large stores and 110 convenience-format stores will open.
The company may be focusing on restructuring as a result of its recently-blocked $9 billion merger with Walmart-owned Asda that was torpedoed by a British competition watchdog group. The series of store closures is estimated to save the retailer nearly $615 million (USD). Sainsbury’s has not yet released which stores will be closing, but revealed that the locations chosen will be stores that have been underperforming.
Keep reading AndNowUKnow for more retail news.