October 2026 - National Edition

OCTOBER 2026 VOLUME 10 • ISSUE 3

CHEF COMPETITIONS At the Florida Restaurant Show 2026. INDUSTRY EVENTS Companies growing and investing.

EVENTS CALENDAR Including trade show updates.

VIDEO SPOTLIGHT OPPORTUNITIES

Henry Howard AVI FOODSYSTEMS APPOINTS AS CHIEF CREATIVE & STRATEGY OFFICER

A new chapter for AVI Foodsystems driven by creativity, strategy and people.

PUBLISHER & FOUNDER EDDIE DANIELS

PRINCIPAL & EDITOR-IN-CHIEF ANDREW GREENE, MBA, CCC

EDITORIAL ADVISORY BOARD JONATHAN DEUTSCH, Ph. D, CHE, CRC MICHAEL MARZANO, MS

KEY ACCOUNT EXECUTIVE CAROL TERRACCIANO CONTRIBUTING WRITERS SARA PEREZ WEBBER VINCENT TROPEPE

CHAD DANIELS CORY CASILIO JOHN PARISI

SOCIAL & GRAPHIC DESIGNER ANABEL MARTINEZ

BOOKKEEPER RACKEL WILLIAMS

INFO@ACFCONSULTINGCOOP.COM

OPEN POSITIONS COPY EDITOR BRAND MANAGER JUNIOR SCHOLAR REPORTERS 6 MONTH TERMS JUNIOR SCHOLAR EDITOR, INTERN EDITORIAL BOARD, UNPAID

245 NEWTOWN ROAD PLAINVIEW, N.Y. 11803

(833) 500-6397 (NEWS)

info@HospitalityNewsNY.com www.HospitalityNewsNY.com

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INSIDE THIS EDITION

PUBLISHER’S LETTER 05 LATINO RESTAURANT ASSOCIATION 08 FROM KITCHEN TO OWNERSHIP 10 How Latino Entrepreneurs Are Reshaping Foodservice FOUNDER’S STORY 13 Yelli, a Training Tool Restaurants Actually Need INTRODUCING EDITORIAL ADVISORY BOARD AND... Jon Recommends 04

OSHA FROM A FORMER USDA INSPECTOR 66 THE MOST IMPORTANT THING! 69 GASTRONOMICALLY YOURS BY AG 59 FAMILY MEAL: OP-ED 61 Your place to be published A RECIPE FOR CAREER SUCCESS CHEF VINCENT TROPEPE 32 Dolly’s impact on Hospitality and reviews TONY THE HOSPITALITY EDGE EVENT SCHEDULE & SUPPLIER LISTINGS 39 BEHIND EVERY COOK IS A HUMAN BEING 31 Why Mental Health Can No Longer Be Ignored RESTAURANT EVENTS EXPANDS TO CLT NC 29 EVENT PHOTOS AND COLLABORATIONS BREWING 22 More coverage in October 51

P.?

When does Smart Equipment become too Smart

HUDSON VALLEY 14 Food & Wine Festival

THE BEST THING WE ATE 17 from pandemic side hustle to foodservice solution THE TRUE MEANING OF HOSPITALITY 18 IN FLORIDA OCT 25-27 CHEFS TAKE CENTER STAGE Sunshine Plate Competition 16 AGORA SUSTAINABILITY The United Nations climate week SEPT 20-27 20

RISING STAR

DR. VERONICA MCLYMONT HONORED WITH AHF LIFETIME ACHIEVEMENT AWARD

The Association for Healthcare Foodservice (AHF) recognized Dr. Veronica McLymont, PhD, RDN, CDN, with its prestigious 2026 Lifetime Achievement Award during the AHF National Conference in Atlanta. The honor represents AHF's highest award and recognizes professionals whose careers have made a lasting contribution to healthcare foodservice and the advancement of self-operated programs. For McLymont, the recognition celebrates a career built around leadership, nutrition, education and improving the role food plays in the healthcare environment.

She spent more than 24 years at Memorial Sloan Kettering Cancer Center, where her work helped advance food and nutrition services while challenging traditional perceptions of what hospital dining could be. Her impact, however, extends well beyond the walls of one healthcare institution. McLymont has remained actively involved in the healthcare foodservice community, sharing her experience, supporting fellow professionals and helping develop the next generation of leaders. She currently serves on the board of AHF New York. Following the recognition, McLymont emphasized the importance of the mentors, colleagues, leaders, friends and family who supported her throughout her career—a reminder that even individual honors are often built upon years of teamwork and professional relationships. Healthcare foodservice has changed dramatically over the years. Today, food is increasingly recognized as an important part of the overall patient experience, wellness and recovery. Professionals such as McLymont have helped move that conversation forward. The AHF Lifetime Achievement Award is more than recognition of longevity. It celebrates leadership, influence and a body of work that leaves the profession stronger for those who follow. For Dr. Veronica McLymont, the honor provides a fitting recognition of a career dedicated to improving healthcare foodservice and the people it serves.

Hospitality News / Call (833) 500-6397 (NEWS) / Page 04

Letter from the Publisher

Dear Readers,

As we welcome October, the foodservice and hospitality industry continues to remind us why it is one of the most exciting businesses in the world. It is constantly changing, yet its foundation remains the same—people serving people. In this national edition of Hospitality News, we look at the people, ideas and innovations shaping our industry. From chefs building sustainable careers and restaurants managing rising costs to smarter kitchen technology, sports venue foodservice and the continuing importance of face-to-face trade shows, there is plenty to talk about. We are also expanding our commitment to being where the industry happens. Through our national coverage, growing regional editions, video interviews and new Hospitality News Ambassador program, our goal is to bring you closer to the people making a difference. Thank you to our readers, contributors and industry partners for continuing this journey with us.

Hospitality News / National Edition / Sept 2026 / Page 05

The People Behind the Plate Hospitality News turns the spotlight on those that play a critical yet often unnoticed role in the restaurant setting

When a guest sits down at a restaurant, the spotlight usually falls on the chef, the menu and the food arriving at the table. But behind every successful meal is a much larger team of people whose names rarely appear on the menu. Before the first customer walks through the door, prep cooks are chopping vegetables, receiving teams are checking deliveries and dishwashers are making sure the kitchen has what it needs to operate. Servers, bussers, bartenders and hosts become the face of hospitality once the doors open. Then there are the people we almost never see. Equipment technicians arrive when an oven suddenly stops working. Hood cleaners work overnight so kitchens can operate safely the next morning. Delivery drivers navigate crowded streets to get ingredients to restaurants on time. Sanitation crews, maintenance workers, purchasing professionals and warehouse employees all contribute to getting that final plate in front of the customer. Foodservice is sometimes presented as an industry driven by celebrity chefs and successful restaurant concepts.

hose people certainly deserve recognition, but hospitality has always been a team sport. A dishwasher who doesn't show up can change the rhythm of an entire kitchen. A delivery that arrives late can affect the evening's menu. A refrigeration failure can cost a restaurant thousands of dollars. And a great server can turn an ordinary dinner into an experience a customer remembers. As the industry continues to embrace automation, artificial intelligence and new technology, we shouldn't lose sight of something fundamental: hospitality is still about people serving people. Perhaps it's time we told more of their stories. At Hospitality News, we want to recognize the individuals working behind the scenes— the people who don't always receive the applause but help make great hospitality possible every single day. They may not be standing in the spotlight, but they are truly the people behind the plate.

By Eddie Daniels, Publisher & Founder Hospilality News

Foodservice is going through a leadership reset, although I wouldn't attribute every executive move to the same cause. The biggest factor is pressure on profitability. Restaurants are dealing with high labor and food costs, price-sensitive consumers and uneven traffic. Restaurant Dive reports that multi-unit franchisee bankruptcies have risen in 2026 amid those pressures. When results become harder to achieve, boards often look for leaders with different experience—turnarounds, operations, technology, franchising or cost control. (Restaurant Dive) Another factor is technology. AI, automation, connected equipment and data analytics are changing both restaurant operations and equipment manufacturing. Foodservice Equipment Reports describes an industry where AI and other technologies are changing rapidly, which increases demand for executives who understand both traditional foodservice and digital transformation. (Foodservice Equipment Reports Magazine) We're also seeing generational succession and retirement. John Boos, for example, promoted Patrick Smith as longtime executive Ted Gravenhorst prepares to retire after nearly 40 years. Other companies are deliberately elevating longtime internal executives: Kolpak promoted Todd Fenton to VP/GM, while Hoshizaki recently promoted a 30-plus-year company veteran to SVP of Operations. (Foodservice Equipment Reports Magazine) continued on next page

continued prom previous page Companies are also reorganizing around growth and efficiency. FWE brought in Keith Cochran to oversee operations, sales, product strategy, customer experience and financial performance, explicitly positioning the appointment around the company's next stage of growth. (Foodservice Equipment Reports Magazine) Interestingly, this isn't just CEO turnover. Recent foodservice appointments span CFOs, COOs, sales executives, operations leaders and general managers, suggesting broader organizational reshuffling rather than one isolated trend. (Foodservice Equipment Reports Magazine) For Hospitality News, I think there's a strong article hiding behind your People on the Move coverage: Why Is Foodservice's C-Suite Suddenly on the Move? The story could examine how margin pressure + technology + consolidation + succession + changing consumer expectations are creating a different kind of foodservice executive. And there's a particularly interesting question to ask these newly appointed executives: “What skill does a foodservice CEO need today that wasn't nearly as important 10 years ago?” Their answers could turn this from a list of promotions into a much stronger national feature.

Taylor Company, a division of Middleby, has announced that Rachel Mago has been promoted to Senior Vice President of Global Sales and Marketing. In this expanded role, Ms. Mago will assume responsibility for the sales teams in Europe, APAC, and India. Service and sales employees in EMEA and APAC will also have a reporting relationship with Mago. “We are thrilled to be promoting Rachel into this expanded role,” said Korey Kohl, Taylor President. “Rachel’s passion, deep knowledge base and ability to connect with customers has allowed her to quickly advance through our sales organization. In her new role I am confident she will lead Taylor global operations to future growth and success.” Since joining Taylor in 2019, Ms. Mago has held several sales positions, most recently serving as SVP of Sales (the Americas) & Global Marketing since May 2025. RACHEL MAGO SR. Vice President of Global Sales and Marketing

MILWAUKEE / PORTLAND, TN – August 2026 – Hatco® Corporation is pleased to announce the appointment of Keith Cochran as General Manager of Food Warming Equipment Company, Inc. (FWE), effective August 31, 2026. FWE, a Hatco Corporation brand since 2022, is the premier foodservice manufacturer specializing in heated holding cabinets, cook-and-hold ovens, transport carts, and more. As General Manager, Cochran will be responsible for the overall performance and strategic direction of FWE, including operations, sales, product strategy, customer experience, and financial performance. His initial focus will be on listening and learning from employees, customers, channel partners, and the broader market. He will identify opportunities to strengthen execution, expand FWE's market presence, and accelerate profitable growth. KEITH COCHRAN General Manager Food Warming Equipment Company

DAVE SHULA

General Mills Announces Dana McNabb as Chief Executive Officer ByGeneral Mills |Published 09/30/2026

Dana McNabb

MINNEAPOLIS (Sept. 30, 2026) – General Mills announced today that its board of directors has unanimously elected Dana McNabb, currently the company’s Chief Operating Officer, to succeed Jeff Harmening as Chief Executive Officer. Harmening will become executive chair of the board of directors. Both appointments are effective January 1, 2027. Over her 27-year career at General Mills, McNabb has held several senior leadership positions across the company in general management, enterprise strategy, marketing and international. As Chief Operating Officer, she currently leads all four General Mills operating segments and key operating functions, including North America Retail, North America Pet, North America Foodservice, International, Sales, Supply Chain, and Innovation, Technology and Quality. McNabb served as Group President of North America Retail starting in 2024 and added North America Pet to her responsibilities in 2025. She previously held roles as Chief Strategy & Growth Officer; Group President, Europe & Australia segment; President of the U.S. Cereal operating unit; and Vice President of Global Marketing for Cereal Partners Worldwide, the company’s joint venture with Nestlé headquartered in Switzerland. McNabb started her General Mills career in Canada in 1999, and she holds a bachelor's degree in commerce from the University of Ottawa and a master's degree in business administration from the London Business School. To read the complete article, clicke here

AVI Foodsystems Appoints Henry Howard as Chief Creative & Strategy Officer

By Andrew Greene, Hospitality News

AVI Foodsystems, the nation’s largest independently owned and operated foodservice company, has announced the appointment of Henry Howard as its new Chief Creative & Strategy Officer. Based in Warren, Ohio, AVI is a family‑owned organization known for its entrepreneurial spirit, strong culture, and deep commitment to hospitality. The company serves clients across the United States in business & industry dining, higher education, healthcare, leisure venues, and one of the fastest‑growing micro‑market portfolios in the country. Henry joins AVI following a distinguished 25‑year career with Chartwells Higher Education, where he became one of the most influential voices in campus dining, brand strategy, and marketing innovation. His leadership helped elevate the Chartwells brand, transform student engagement, and build one of the most award‑winning marketing teams in the industry. As someone who has known Henry since our early days at SUNY Old Westbury — where he served as my District Marketing Manager — I’ve watched his evolution with admiration. His professionalism, calm presence, and unwavering respect for every stakeholder, from client partners to dishwashers and culinary leaders, have always set him apart. Henry leads with humanity, clarity, and a genuine commitment to helping others succeed. Reflecting on his Chartwells journey, Henry shared: “Chartwells gave me opportunities I could never have imagined when I began. I’m grateful for the leaders who challenged, supported, and trusted me, and for the teams whose creativity and commitment made every success meaningful. Leadership, at its core, is about people — earning trust, staying curious, and helping others do their best work.”

“Chartwells gave me opportunities I could never have imagined when I began. I’m grateful for the leaders who challenged, supported, and trusted me, and for the teams whose creativity and commitment made every success meaningful. Leadership, at its core, is about people — earning trust, staying curious, and helping others do their best work.”

HENRY HOWARD Chief Creative & Strategy Officer AVI Foodsystems

In his new role, Henry will guide AVI’s enterprise‑wide creative vision, brand evolution, and strategic initiatives across its diverse portfolio — a move that underscores AVI’s commitment to innovation and people‑centered hospitality. On behalf of Hospitality News , congratulations,

Henry! We look forward to covering your continued successes and the next chapter of your extraordinary career."

Hyatt Hotels Appoints Thomas McKeown as Regional Head of Culinary & Procurement, Classics & Luxury Brands

By Andrew Greene, Hospitality News

Hyatt Hotels has announced the appointment of Thomas McKeown as the Regional Head of Culinary & Procurement for Classics and Luxury Brands, marking a significant milestone for one of the company’s most respected culinary leaders. Based in Atlanta, Thomas brings decades of experience in hotel dining, culinary innovation, and sustainable sourcing to this newly elevated role. Thomas has long been a cornerstone of Hyatt’s culinary identity in the Southeast. As Executive Chef at Hyatt Regency Atlanta, he became known for his ability to blend refined technique with heartfelt hospitality — shaping dining experiences that honored local farmers, regional flavors, and Hyatt’s commitment to culinary excellence. His leadership helped transform the hotel’s food and beverage program into a model of modern Southern hospitality, earning national recognition for its creativity, consistency, and community partnerships. Over the years, Thomas expanded his influence beyond the kitchen, becoming a trusted voice in procurement strategy, brand standards, and culinary development across multiple Hyatt properties. His work championed responsible sourcing, chef ‑ driven menu innovation, and meaningful relationships with growers and producers — strengthening Hyatt’s reputation for authenticity and quality. As someone who has watched Thomas build teams, compete with Chef Joe Leonardi for Culinary Team USA with practice runs from 11 pm to 6 am then go to work, mentor young culinarians, and elevate every environment he touches, his promotion feels both natural and deeply deserved. Thomas is a chef who leads with purpose: grounded in craft, driven by curiosity, and committed to the people who make hospitality possible.

Reflecting on his journey, Thomas shared: “Hyatt has given me the opportunity to grow, learn, and serve in ways I never imagined. I’m grateful for the chefs, leaders, and partners who shaped my path — and for the teams who bring passion to the work every day. Great hospitality comes from great people, and my goal is to help them thrive, innovate, and create experiences that matter.”

In his new role, Thomas will guide culinary strategy, procurement alignment, brand standards, and enterprise ‑ wide initiatives across Hyatt’s Classics and Luxury portfolio. His leadership will support Hyatt’s continued evolution toward sustainable sourcing, elevated guest experiences, and chef ‑ driven creativity — ensuring the company’s most iconic brands remain at the forefront of global hospitality. On behalf of Hospitality News, congratulations, Chef Thomas. We look forward to covering your continued innovation and the next chapter of your extraordinary career.

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1st EDITORIAL ADVISORY BOARD

CHAIR JONATHAN DEUTSCH, PhD, CHE, CRC Professor/Director, Drexel Food Lab

Editorial Advisory Board & Publication Standards The Hospitality News NY Editorial Advisory Board is a six ‑ month, remote residency designed for respected professionals across the foodservice and hospitality landscape. Members volunteer approximately five hours per month to help guide the publication’s editorial direction, strengthen ethical standards, and ensure all reporting reflects non ‑ biased analysis, responsible sourcing, and journalistic transparency. Advisory Board members provide insight on industry trends, special issues, and investigative features, contributing to the thoughtful, ethical storytelling that defines our publication. A core part of this role includes mentoring junior editors, scholarly student reporters, and interns cultivating the next generation of hospitality ‑ focused journalists, innovators, and foodservice leaders. Although primarily remote, members may be invited to attend select industry events as accredited press, representing Hospitality News NY and offering on ‑ site perspective that enriches our coverage. Through integrity, stewardship, and thought leadership, the Advisory Board helps preserve our mission while shaping the future of the publication as a trusted voice in hospitality media. If you are interested in applying for a six ‑ month remote residency, please reach out to Andrew@HospitalityNewsNY.com.

JUNIOR CHAIR OPEN

WEST REPRESENTATIVE INTERVIEWING

SOUTHEAST REPRESENTATIVE OPEN

NORTHEAST REPRESENTATIVE MICHAEL MARZANO, MS Professor Department of Food, Pharma, and Healthcare Saint Joseph’s University

LONG ISLAND REPRESENTATIVE INTERVIEWING NON-PROFIT REPRESENTATIVE Rod Zuch Founder, The Morgan Center B&I CHANNEL REPRESENTATIVE OPEN C&U CHANNEL REPRESENTATIVE OPEN

HEALTHCARE CHANNEL REPRESENTATIVE OPEN

EQUIPMENT REPRESENTATIVE OPEN

info@hospitalitynewsny.com www.hospitalitynewsny.com

Jonathan Deutsch PH.D, CHE, CRC

JONATHAN DEUTSCH CHAIR

Hospitality News Advisory Board Professor/Director, Drexel Food Lab

Jonathan Deutsch, Ph.D., CHE, CRC is Professor and Co-Chair of Health Sciences, which encompasses Culinary, Food, Nutrition, Exercise and Health Sciences at Drexel University. He is the Founding Program Director of Drexel’s Food Innovation and Entrepreneurship Programs and the Drexel Food Lab. He is past President of the Upcycled Food Foundation and previously was the inaugural James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators. He was named a Food Waste Warrior by Foodtank. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center and School of Public Health. At Drexel, he directs the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion, and inclusive dining. He is the co-author or -editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and The Anti-Inflammatory Family Cookbook, and numerous articles in journals of food studies, public health and hospitality education. He earned his Ph.D. in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and is an alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba.

Michael Marzano

Michael Marzano is an Assistant Professor of Practice in Food Marketing at Saint Joseph’s University (PA) and a food industry executive with extensive experience across foodservice, consumer packaged goods, sales and marketing, analytics, and technology. His industry career includes leadership roles with Sysco, Mondelēz International, Kraft Foods, and Cadbury, where he led initiatives in business analytics, retail execution, category management, digital marketing, ecommerce, and process improvement. He is also co ‑ founder of Branded Aware LLC and creator of The Craft Beer League, a data ‑ driven marketing and media platform. Marzano brings a distinctive blend of industry, academic, analytical, and marketing expertise to the evolving hospitality and foodservice landscape. With a background that integrates real ‑ world food industry leadership, data and analytics, marketing strategy, technology, and higher education, Marzano offers a broad perspective on the forces shaping the future of hospitality and foodservice. His interests include foodservice and retail trends, consumer behavior, technology and AI, data ‑ driven decision ‑ making, marketing, innovation, and developing the next generation of food industry leaders.

Rick Rechetnik

Rick Rechetnik is the Beverage Editor for Hospitality News and a seasoned leader in the wine and spirits industry, bringing decades of experience in national sales, brand building, and distributor partnerships. Based on the West Coast, he offers a grounded perspective shaped by both frontline hospitality experience and executive leadership. Rechetnik began his career in the restaurant and bar sector, working with respected operators including McDonald’s, IHOP, El Torito, La Fiesta, Starwood Night Club, Josephena’s, and Parkway Grill. His early entrepreneurial attempt to open a New York‑style saloon in Pasadena reflected the ambition and creativity that would later define his industry career. He spent more than three decades with the Riboli Family’s San Antonio Winery, ultimately serving as Senior Vice President of Sales.

During his tenure, he helped grow the company into a national organization exceeding $300 million, expanded its distribution footprint, and played a central role in building the Stella Rosa brand and a diverse domestic and import portfolio across all 50 states. His work included leading large sales teams and partnering with major distributors such as SGWS, RNDC, and Crown. Today, Rechetnik continues to collaborate with wine and spirits companies including Good Money, Copa di Vino, Marimar Torres, and Scotto Cellars. Guided by his favorite principle—“Water your garden,” a reminder to nurture the full landscape of life— he brings a balanced, people‑focused approach to industry storytelling and editorial insight.

Dan Follese

Dan Follese has spent decades in kitchens across the country, but his true passion lies in translating that hands-on experience into insights the entire industry can use. As Managing Director of the ACF Culinary Consulting Cooperative (ACFCCC), Dan leads a team of chef-consultants who help food manufacturers understand exactly how their products perform on real menus, in real kitchens, for real diners. Dan is also the creator of MenuSignals.com, a platform built on a simple idea: chefs deserve a candid, expert voice in the conversation between manufacturers and the operators who bring their products to the table. Through MenuSignals, Dan and his team deliver honest product evaluations and market insights that cut through the noise — no fluff, just pro-level perspective from people who've actually worked the line. As a member of the Editorial Board for HospitalityNews.com, Dan brings that same candor to his writing, offering readers practical, kitchen-tested insights designed to spark curiosity and inspire experimentation. Whether he's dissecting a menu trend or breaking down what makes a product truly stand out, Dan's goal is always the same: to get people excited about food and to give them the confidence to try something new in their own kitchen.

INTERVIEW WITH DEAN STOWE UNIVERSITY OF NEVADA LAS VEGAS

LINK TO VIDEO

CONTACT THE COLLEGE

https://www.unlv.edu/hospitality/contact

A pull quote is an impactful quote taken from the

A magazine is a periodical publication, which can either be printed or published electronically. It is issued regularly, usually every week or every month, and it contains a variety of content. This can include articles, stories, photographs, and advertisements. To create your own, choose a topic that interests you. It can be anything from fashion and beauty to travel and the news. Once you have your overall theme, you can start brainstorming the content. Just starting? Design a memorable masthead with an equally memorable name.

This goes on the cover and sets up the branding for your entire magazine. What style are you going for? Is it playful? Classic? Bold? A good masthead captures the essence of your magazine, so it needs to be flexible,

article. You can place the quote you want to highlight here.

meaningful, and consistent enough for future issues.

Next, think of a compelling feature for your cover story. This will be what draws your audience in. Make sure that you have accompanying visual content that immediately catches the eye. Include photos, illustrations, and other graphics to match.

Place a photo caption here.

Photography by Hannah Morales

STEP 3

Finish off your recipe with serving instructions as well as a reminder for people to enjoy their freshly cooked meal.

STEP 4

Break down the recipe into logical steps, indicating what ingredients are used, then how they're used. It would be helpful to include photos or illustrations for each step.

Photos provided by UNLV

Read & listen to exclusives in October!

Andrew with Amy Wachal, Marketing Manager, Culligan Quench

Randy Sharpe, CEO of Wahlburgers

EVENT PRESS MEDIA PARTNER

Carl Fiadini, President of Walk-In Talk Media

Hospitality News / National Edition / Sept 2026 / Page 22

Champion Expands to Miami, Strengthening Its Hospitality Footprint Champion, a public relations and digital media agency with a strong presence in the restaurant and franchise industries, has expanded its national footprint with a new office in downtown Miami. The South Florida location joins the agency’s established operations in Dallas and Los Angeles and will be led by Principal Eric Spiritas. (O'Dwyer's PR News) The move puts Champion in the center of one of the nation’s most active restaurant, hospitality and business markets. Miami’s international reach and continued growth among restaurant, franchise and retail brands make the region a natural fit for the agency’s expansion strategy. (AdChat DFW) Champion reports having supported more than 2,300 restaurant openings since 2012, demonstrating the agency’s significant connection to the foodservice industry. (Champion Mgt) For Hospitality News readers, Champion’s Miami expansion is another indication of the growing importance of South Florida as a marketplace for hospitality brands, vendors, operators and the companies that help tell their stories. Champion official website below:

Hospitality News covers trade shows and interviews many of the exhibitors

Best PR and Digital Marketing Agency Champion Management Dallas , Texas We believe every brand has a compelling story to share, No other agency packs a more powerful and comprehensive punch through both traditional and digital media. 24

Hospitality News / National Edition / Sept 2026 / Page 23

No Grass Grows Under This President’s Feet By Ed Daniels, Publisher, Hospitality News If there is one thing I learned while traveling through New England recently, it is that no grass grows under the feet of ACF National President Chef Rene Marquis. As publisher of Hospitality News, I got a firsthand taste of the energy Marquis brings to the American Culinary Federation. He doesn't simply carry the title of president—he gets out into the field, meets chefs, supports chapters and stays connected to the people who make the culinary profession what it is. That was especially evident at the recent Harvest Dinner hosted by The Chefs’ Warehouse New England, an impressive gathering that brought together four ACF chapters under one roof—an unprecedented show of regional culinary unity. Chefs, educators and industry professionals came together around great food, fellowship and a shared commitment to strengthening the profession. Hospitality News was there, and photographs from the evening can be seen throughout our editions, capturing the camaraderie and enthusiasm surrounding the event. What impressed me about Marquis was his accessibility. He wasn't leading from a distance. He was right there with the chefs and members. Leadership requires visibility, energy and commitment. From what I witnessed in New England, Chef Rene Marquis isn't standing still—and neither is the ACF.

Yes. UBS Arena recently held a private-style food and beverage tasting showcase to introduce its new foodservice program for the 2026–27 New York Islanders season. The Food and Beverage Tasting Showcase took place September 23, 2026 at UBS Arena. Arena General Manager Michael Sciortino and Delaware North Sportservice Executive Chef Ted Donnelly presented the new menu. Islanders alumni including Johnny Boychuk, Eric Cairns, Dennis Seidenberg and Arron Asham were among those tasting the new offerings. Delaware North Newsroom BEHIND THE FOOD AT UBS ARENA A PRIVATE TASTING AT UBS DISPLAYIG WHAT’S COMING

The food program is operated by Delaware North, UBS Arena's hospitality partner. The new menu is unusually creative, including a Nerds Gummy Cluster Brie Grilled Cheese, Burrata Boat, Poke Esquites, two-foot Chicken Cutlet Strombo“LI,” Churrasco Steak Sandwich, Mister Softee Nachos, Hot Honey Pork Rinds and an Uncrustable Pulled Pork Tostada. NHL One development; Long Island is the new Coca-Cola Corner at Section 105. It will rotate local restaurants through UBS Arena. Tap Room is the first featured restaurant, serving Pastrami Sliders and Prime Rib Sliders, with Wok N' Roll scheduled as another participant. A portion of sales will support efforts to fight food insecurity. Delaware North Newsroom

To Learn More about DELAWARE NORTH click here

Trade Shows Are Changing — Are They Still Worth the Trip?

For decades, foodservice trade shows have been where the industry comes together. Operators walk the aisles looking for new products, manufacturers introduce their latest equipment, chefs demonstrate new techniques, and relationships are built over handshakes and conversations. But the business world has changed. Today, an operator can watch a product demonstration online, attend a webinar, compare equipment from a laptop and communicate with suppliers without leaving the restaurant. Travel, hotels and time away from the operation are expensive. That raises a legitimate question: Are foodservice trade shows still worth the trip? The answer may depend on how you attend them. Years ago, simply exhibiting at a show or walking the floor could be enough. Today's attendees have less time and more information available before they ever arrive. Successful shows are responding by becoming more than rows of booths. Education, competitions, demonstrations, networking events, live interviews and hands-on experiences are becoming increasingly important. The same is true for exhibitors. Putting equipment in a booth and waiting for buyers to walk by isn't necessarily enough anymore. Visitors want to understand how a product solves a problem. Can it reduce labor? Lower operating costs? Improve food quality? Increase speed? Make a kitchen safer or more sustainable? Those conversations are difficult to duplicate through an email or website. There is also something else technology hasn't replaced: the unexpected connection.

continued on next page

continued from previous pager You may attend a show intending to purchase a piece of equipment and end up meeting a distributor who changes your business. A chef may discover an ingredient they had never considered. A manufacturer may meet an operator who provides an idea for its next product. A five- minute conversation in an aisle can sometimes become a relationship lasting decades. That is where trade shows continue to have tremendous value. However, attendees need a strategy. Before traveling, study the exhibitor list. Identify companies you want to meet. Schedule appointments. Review educational sessions and competitions. Leave some time to walk the floor without an agenda because discovery remains one of the most valuable parts of attending. Exhibitors should prepare differently as well. Don't measure success solely by how many badges were scanned. Ten meaningful conversations with legitimate prospects can be more valuable than hundreds of names that never become customers. Social media and video have also extended the life of a trade show. A demonstration that once reached 50 people standing around a booth can now reach thousands online. Interviews conducted during a three-day event can continue generating attention months later. That creates an interesting opportunity for the entire industry. Perhaps trade shows aren't becoming less important. They're becoming different. The successful trade show of tomorrow will combine face-to-face relationships with education, experiences, digital content and year-round communication. So, are trade shows still worth the trip? Maybe the better question is: When you make the trip, are you doing enough to make it worth it?

click here to see the Nafem video

Source: Datassential

Mastering the Modern Menu

The Problem: Data Without Direction Food manufacturers have no shortage of consumer trend data at their disposal. What they often lack is the operational context to turn that data into aproduct that actually lands on a menu. Understanding that guests want "bold, global flavors" is one thing. Understanding how a busy back-of- house team can execute that flavor profile without adding labor, prep time, or spoilage risk is another entirely. Restaurant operators face the inverse challenge. They're under constant pressure to deliver trend-forward, shareable menu items that justify a premium price point, all while managing tightening labor markets and rising food costs. The operators who win are the ones who can identify which trends are worth chasing and execute them without overburdening their kitchens. This is precisely the gap MENUsignals is bridging. As the platform states, its mission is "Mastering the Modern Menu" connecting food manufacturers directly with professional chefs who can evaluate products honestly and translate them into real Foodservice applications. From Insight to Menu: What This Means for You For food manufacturers, this exclusive event format offers something no syndicated trend report can: a direct, unfiltered read on how professional kitchens are actually thinking about your category. It's the difference between knowing a trend exists and knowing exactly how to position your product within it down to the format, application, and day-part where it will perform best. For operators, the series offers early visibility into which trends have staying power and which are fleeting, along with practical, ready-to-execute concepts that reduce the guesswork (and the food cost risk) of testing a new menu item. This is the value proposition at the heart of MENUsignals: chef- led, candid product evaluation that bridges the gap between production and plate. Rather than relying on assumptions about how a product will perform in a commercial kitchen, manufacturers gain access to the professionals who will actually be cooking with it, and the operators who will be selling it. A Recurring Resource, Not a One-Time Report This exclusive event feature is the first in an ongoing monthly series that will appear in Hospitality News, with each installment spotlighting a new trend, a new panel discussion, and new sponsor insights. As the series builds, it will become an increasingly valuable resource for manufacturers and

MENUsignals:HowChef-LedFoodserviceIntelligenceis Reshaping Menu Strategy A monthlygathering of culinary experts is turning rawtrend data into real menu strategy and food manufacturers and operators are invited to the table. Diners today don't wait for trends to trickle down. They chase them. A flavor combination goes viral on social media on Monday, and by Friday, guests are asking their server if it's on the menu. For food manufacturers and restaurant operators alike, keeping pace with this velocity requires more than market research reports and spreadsheets of consumer sentiment. It requires a direct line into the professional kitchens where these trends are tested, refined, and served. Bridging the Gap That's the gap the American Culinary Federation's Culinary Consulting Coop (ACF CCC) is bridging with its new Chef-Led Foodservice Intelligence series-a recurring editorial partnership with Hospitality News, powered by MENUsignals, the ACF CCC's chef-led market intelligence platform. Each month, leading culinary professionals will go beyond identifying emerging dining trends to explore how specific food products fit within them and how operators can realistically bring them to life on the line. It's trend intelligence grounded in the practical realities of menu development, kitchen execution, and guest experience. This inaugural installment introduces the series, the platform behind it, and the opportunity for brands to get a seat at the table. Driving Easy Profits with Menu Innovation product in front of chefs and decision makers, contact Dan Follese, Managing Director, at info@acfconsultingcoop.com. The modern menu is being written right now, shaped by the chefs who matter most. The only question is whether your product will be part of the conversation.

MENUsignals core team: industry experts Gary Patterson (top left), Dan Follese (top right), James Murray (lower left), and Rachel Gooding (lower right).

operators looking to stay ahead of where the industry and the modern menu is heading.

Join an Exclusive Culinary Event Each month, the ACF CCC opens a limited number of sponsorship opportunities to food manufacturers and brands looking to participate in this exclusive culinary event and discovery process. Sponsors work directly with the ACF CCC team through a guided discovery session, the insights from which are synthesized into a featured article in this very series putting your product directly in front of the operators, buyers, and decision-makers reading Hospitality News .Beyond the editorial feature, sponsorship marks the beginning of a pathway toward a longer-term culinary strategy partnership with the ACFCCC, giving your brand ongoing access to the chef network, menu development expertise, and market intelligence behind MENUsignals. Seats are limited and assigned on a first-come basis each month, with sponsorship commitments due on or before the 1st of each month to be featured in the next month's installment.

Source: Datassential

Mastering the Modern Menu

MENUsignals core team: industry experts Gary Patterson (top left), Dan Follese (top right), James Murray (lower left), and Rachel Gooding (lower right).

operators looking to stay ahead of where the industry and the modern menu is heading.

Texas Food Championship Puts Texas Culinary Talent on the Road to the World Stage

The inaugural Texas Food Championship has wrapped up its September 25–27 run at Water’s Edge Park in Corpus Christi, bringing chefs, pitmasters, home cooks and culinary students together

for three days of competitive “Food Sport.” The event served as an official qualifying event for the World Food Championships, with competitors battling in 90-minute cooking rounds for Texas titles and coveted Golden Tickets. (Texas Food Championship) Approximately 150 competitors participated, according to local reporting, with the competition spanning categories including burger, seafood, dessert, BBQ and other culinary disciplines. Dishes were evaluated using the World Food Championships’ E.A.T. methodology —Execution, Appearance and Taste. (KRIS 6 News Corpus Christi) One of the weekend’s standout stories came from Del Mar College. Baking and Pastry student Alyana Willingham entered her first competition and won the Dessert category, earning a Golden Ticket to compete at the World Food Championships in Indianapolis. Her winning creation featured lemon olive oil cake with lemon curd, pistachio crème fraîche, blueberry compote, pistachio crumble and candied zest. (KRIS 6 News Corpus Christi) Del Mar College had five student teams competing across four categories, giving emerging culinary talent the unusual opportunity to compete directly against experienced professional chefs. The college was also a lead supporter of the Corpus Christi event. (KRIS 6 News Corpus Christi) The competition was about more than individual titles. Winners advance as part of Team Texas, which is being led by two-time World Food Championship winner Preston Nguyen as team captain. (KRIS 6 News Corpus Christi) For the foodservice industry, the Texas Food Championship demonstrates the growing appeal of turning culinary competition into spectator entertainment. The weekend combined competitive cooking with live-fire demonstrations, food, beverages, music and fan experiences. (Texas Food Championship)

For the champions, however, Corpus Christi was only the beginning. The next challenge is taking Texas culinary talent to the world stage. Texas Food Championship

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