Gourmet News

NaturalShrimp Aquaculture Company Launches Online Delivery, E-Commerce Program

Published December 9, 2022

NaturalShrimp, Inc., a biotechnology aquaculture company that has developed and patented the first shrimp-focused commercially operational Recirculating Aquaculture System, has launched its online ordering home delivery program and e-commerce website at www.naturalshrimpharvest-select.com. A link to the online retail store is also available on the NaturalShrimp website at www.naturalshrimp.com.

NaturalShrimp’s Harvest-Select online retail store is led by NaturalShrimp chef and director of e-commerce Douwe Iedema. Product availability includes fresh harvested heads-on shrimp and Chef Douwe’s long-awaited shrimp cocktail sauce. Unique NaturalShrimp sauces and spices, recipe books and instructional videos for the home cook will be available soon as well.

Customers visiting the website can build their box by selecting raw or cooked shrimp and choosing a sauce. Once the order is placed, NaturalShrimp humanely harvests, chill kills, and packages the order into containers with vacuum-sealed lids that are then plastic sealed. The box is packed with gel packs and peanut foam to ensure quality-control and freshness. After the order has been packed, the “direct to your door” order is shipped out the same day anywhere within the continental United States. The first orders are expected to be shipped Dec. 12.

The NaturalShrimp Distribution Center located within the Dallas-Fort Worth metroplex is completed and the Company is ready to receive and process its product for packaging and shipping for the online ordering home delivery program. In addition, the Distribution Center will make it possible to process thousands of pounds of shrimp not only for home delivery, but as a hub for pickup and delivery to local chefs.

“The decision to launch the new e-commerce program was driven by the ongoing demand for retail and direct-to-consumer sales of NaturalShrimp,” said Iedema. “The online platform offers our fresh, naturally grown shrimp and sauces, and was built with the capability to evolve with opportunities to provide our customers additional products such as pre-cooked shrimp, marinades, seasonings and other sauces, and perhaps eventually prepared meals. We are looking forward to exploring the multifaceted ways in which the home delivery program and e-commerce website will help drive our expansion strategy.”

Gerald Easterling, CEO of NaturalShrimp, said, “This launch creates a tremendous opportunity to further our mission to provide the freshest shrimp and seafood to local markets everywhere, with the ability to now deliver our product to customers across the country. This direct-to-consumer expansion diversifies and complements our commercial distribution strategy including our planned U.S. facility expansion, partnership with US Foods, South Texas area, and the continued success of our live shrimp sales program. We are highly focused on expanding our sales channels and geographic footprint as we continue our growth strategy.”

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Singapore Grocery Selling GOOD Meat Cultivated Chicken

Published December 9, 2022

Huber’s Butchery, one of Singapore’s premier producers and suppliers of high-quality meat products, will become the first butchery in the world to sell and serve cultivated chicken. With the introduction of the latest version of GOOD Meat’s cultivated chicken, the family-owned and operated business is thrilled to add a new, locally produced offering to its display case and bistro menu.

Through Saturday, Dec. 10, invited guests will get an early taste of the cultivated chicken dishes that will be available weekly starting in January for in-restaurant dining by reservation, while supplies last. The special preview coincides with the second anniversary of GOOD Meat’s historic launch in Singapore and follows last month’s United Nations Climate Change Conference in Egypt where the company’s chicken was enjoyed by global climate leaders, media and members of civil society for the first time outside of Singapore.

“Offering this new approach to making meat at a butchery is another historic moment in the long road to making our food system more delicious and sustainable. I’m very proud to partner with the Huber’s team to give people a whole new way to experience our cultivated chicken in the new year,” said Josh Tetrick, co-founder and CEO of Eat Just.

“When we founded our butcher shop, we made it our mission to provide top quality and exceptional tasting meat products with the highest food safety standards at an affordable price. Partnering with GOOD Meat is in keeping with that vision and the realities of our ever-changing food system,” said Huber’s Butchery Managing Director Ryan Huber. “Cultivated meat could be one of the solutions to over-farming due to increased population size and density and an increase in animal protein consumption in many parts of the world,” added Executive Director Andre Huber.

GOOD Meat won regulatory approvals for its chicken in Singapore in November 2020 and December 2021. It remains the only cultivated meat producer in the world with the ability to sell to consumers. Since launch, the company’s chicken has been featured on menus at local fine dining establishments, roadside hawker stalls and via foodpanda, Asia’s leading food and grocery delivery platform.

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BarTrack, Arryved Team Up to Streamline Bar, Taproom Operations

Published December 6, 2022

Quality management and data technology company BarTrack and Arryved, the leading point-of-service provider for craft food and beverage establishments, have created an integrated partnership for front-of-house bar and taproom operations. The two data-driven companies will host a live webinar on Dec. 13 at 1 pm ET for management teams to learn more about how to utilize these tools as a tandem solution to save an average of $5,000 per week. Click here to register for the webinar.

BarTrack’s beverage and quality monitoring insights integrate with Arryved’s sales and revenue data to provide breweries, bars, and restaurant management teams with industry-leading, one-of-a-kind reports they can use to pinpoint where, when, why, and how waste occurs and strategize improvements to management efficiency and increase revenue.

BarTrack’s system, featuring the first beverage sensor with no moving parts and no obstructions to draft lines, provides real-time metrics on a dozen beverage-specific variables affecting beverage quality, including flow and keg levels, line temperature, pressure, cooler health, line cleanliness, and more. Arryved’s sales data seamlessly integrates with the BarTrack interface to illustrate reasons for waste that occur as a beer is poured.

Current users of the integration see an immediate impact using BarTrack and Arryved, increasing pouring efficiencies from an average of 47% to as high as 97 percent by the end of the first month – an average of $5,000 in savings per week.

“We’re excited to partner with Arryved because we both offer tools built by the industry, for the industry. Like Arryved, we develop solutions based on the key insights we received from owners and operators with decades of experience,” said Brett Danielson, co-founder, and CEO of BarTrack. “Customer success is a tremendous part of both of our solutions and frequent check-ins and strategizing is key, we both focus on providing high-level customer support.”

Equipped with BarTrack’s draft monitoring system and Arryved’s POS, management teams have access to insightful real-time data over every pour from inventory to sale. Insights are specific to the minute and to the ounce, making it possible to determine where losses and waste occur and if the losses are related to inventory management processes and equipment or human error.

Apocalypse Ale Works, a craft brewery in Forest, Va., reduced its pour cost from 12.8 percent to 7.5 percent, a 5 percent total deduction, after only 3 months using BarTrack and Arryved in tandem.

“We are a low staff, family-run business. These tools and reports are a game-changer when it comes to the success of our draft beer program and visibility into business operations. We were able to identify specific problem areas and develop detailed strategies that ultimately eliminated areas of waste, improved our beer quality, and boosted our overall revenue,” said Austin John, owner of Apocalypse Ale Works. “In the first month the system had paid for itself. Arryved and BarTrack are the two front-of-house solutions that every brewery should invest in.”

Grist Brewing Company, based in Highlands Ranch, Colo., increased its pour efficiency from 54.6 percent to 85 percent in the span of three weeks using the integrated BarTrack and Arryved solution. The brewery’s average pour cost dropped from 12.8 percent to 7.6 percent, equating to $6,359 of lost potential revenue to $1,392, an average of $20,000 in savings per month.

“In a short period of time we have dramatically reduced our pour costs through identifying principal causes of waste and creating a specific plan to successfully remedy those causes,” said Chuck Norman, Grist Brewing owner. “This is the solution for breweries to start re-examining their draft program in the taproom and take a revised approach to maximizing potential profits and improving brand integrity through quality.”

The webinar on Dec. 13 at 1 pm ET will feature additional discussion about these case studies and provide actionable recommendations for teams looking to implement process improvements that improve beverage quality and minimize draft waste.

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