Author Archives: Susan Holaday/Foodservice East Online

About Susan Holaday/Foodservice East Online

Longtime foodservice journalist - edit and publish 90+ years old FoodserviceEast.com which just went digital at www.foodserviceeast.com with news, new products, personnel information, trends and stories.

NIBBLES

B. GOOD INTRODUCES NEW HEALTHY WRAPS

  • BOSTON – B. GOOD introduces a new line of fresh handmade wraps to its diverse menu at all U.S. sites, says CEO Chris Fuqua who adds that the wraps come in two “flavor varieties” on a whole wheat tortilla and are preared in house fresh for each customer. They include:
  • Chicken Caesar ($8.49) – made with romaine, parmesan, and whole grain croutons, tossed in lemon-caesar vinaigrette, all wrapped in a whole wheat tortilla.

 

  • Southwest Chicken ($8.99) – made with mixed baby greens, avocado, toasted corn, tomatoes, black bean & corn salad with chipotle puree, and balsamic vinaigrette, all wrapped in a whole wheat tortilla.

 

The chain specializes in healthy, portable options as part of it’s commitment to serving “Food with Roots” – fresh, wholesome and sourced from local independent farmers. The new wraps are available starting at all U.S. B.GOOD stores, through delivery via DoorDash and GrubHub at participating locations, and on the B.GOOD catering menu later this month. For more information about B.GOOD, its menu offerings, and the new B.GOOD wraps, visit Bgood.com.

 

 

 

 

 

Wine of the Week – Indaba Sauvignon Blanc 2017

Summer, always a season for white wines, is no exception this year with warm to hot days and cooler evenings, ideal for sipping outdoors.

From South Africa, Indaba, produced and bottled for Cape Classics, is well suited to that task.

It’s a Sauvignon Blanc and this summer, is now available in new three liter boxes for the first time.

Indaba is behind a philanthropic movement created to bring early childhood education to youngsters in need in the Cape Winelands community. Visit www.indabawines.com. 00

 

BevSpot and Toast integration set to help bars and restaurants succeed

BOSTON – A new partnership between BevSpot and Toast lets clients seamlessly use Toast POS data to make smarter ordering and inventory decisions and get quicker access to their business’ overall health.

 

The integration combines item-level POS data from Toast with inventory and ordering data available in BevSport without spreadsheets, uploads or exports. Sales data streams into the BevSpot account by selecting dates and new menu items flow into it automatically letting operators manage recipes and cost out beverages without creating them one by one.

 

Exact names and menu groups created in Toast will be used in BevSpot to offer consistency across the two platforms and provide clean data.
Restaurant and bar users receive an integrated solution and an exclusive hardware-software discount, getting the Toast Terminal Bundle and two months of the BevSpot pro subscription for free – getting an up to $2,000 value. Go to www.bevspot.com for more details.

 

Nibbles

Dumpling Daughter plans new Cambridge unit

WESTON, MA – Dumpling Daughter, owned by Nadia Liu Spellman, daughter of Sally Ling who originally founded the restaurant of that name in Cambridge, MA many years ago, is eying Kendall Square for a second unit. They’re looking for potential staffers and can be reached at info@dumplingdaughter.com or by calling 781-216-8989.

Community Servings to undergo major expansion

JAMAICA PLAIN, MA – Community Servings’ forthcoming Food Is The Foundation campaign is expected to nearly triple its meal production capacity to 1.5 million meals a year. The effort is the group’s approach to the fact that at any given moment, there are between 100 and 150 individuals and families seeking to have their need for nutritious and individually tailored meals met.

The organization notes that it has proven that medically tailored meals can result in a 16 percent reduction in healthcare costs. A new $21 million project, Food Campus, on its site here, will consist of a three-story addition and kitchen expansion in its existing space. The 31,000-square-foot project will Community Servings to triple production of medically tailored meals to meet increasing demand, double the capacity for daily volunteers, and double the number of foodservice job training graduates.

“We are extremely excited about our project, especially with how the new building’s design will open up our organization to the community like never before,” says David B. Waters, CEO. “Tall windows will afford views of the dynamic work of our daily volunteers, while new classrooms will provide ample space for nutrition education and job training for our neighbors. Most importantly, we will be able to increase the number of meals we make and deliver to feed those in need.”

A groundbreaking ceremony with Boston Mayor Martin J. Walsh and Massachusetts Department of Public Health Commissioner Dr. Monica Bharel, along with other key philanthropic supporters of the Food is the Foundation capital campaign, which to date has surpassed 80 percent of its $10 million fundraising goal. This private capital combined with equity raised from New Markets Tax Credits, private debt from community development lenders, and funding from the City of Boston will pay for the construction and expansion, Community Servings explains.

Demand for the group’s medically tailored meals has risen 40 percent in recent years, says Waters.  The project is expected to include:

  • A Learning Kitchen that will accommodate up to 24 students for job training and nutrition classes, and include video capabilities for nutrition education seminars.
  • A Family-Friendly Volunteer Kitchen that will allow individuals of different abilities and families with young children to volunteer in meal preparation and packaging.
  • A Baking Kitchen that will produce desserts for special diet clients in-house, saving on the cost of purchased desserts while adding a baking component to the job-training program.
  • A Food & Health Policy Center that will focus on research into medically tailored meals and health care, and replicating the Community Servings model on a national scale.

The project is expected to be completed a year from this Fall. Leading  the design and development of the Food Campus are construction manager Shawmut Design and Construction, development adviser QPD, architect Jacobs, engineer Bohler Engineering, environmental adviser Ransom Consulting, and financial adviser Affirmative Investments. In addition, the law firms Brown Rudnick LLP and Greenberg Traurig LLP provided pro bono legal services for the project.

Lenders include Cambridge Savings Bank, City of Boston, Low Income Investment Fund, Nonprofit Finance Fund, PNC Financial Services Group, and the Property and Casualty Initiative. The federal New Markets Tax Credits program and the federal Healthy Food Finance Initiative are critical components of the project financing.