Hestan® Culinary, a brand of premium cookware, is donating to No Kid Hungry to make sure that children get the food they need during COVID-19 school closures and all year long. For each Hestan NanoBond, CopperBond, and ProBond cookware product sold online through https://www.hestanculinary.com/ from April 22 through June 30, 2020, Hestan will donate 5 percent of the retail price of these products, up to a maximum of $10,000.
“We’re honored to partner with No Kid Hungry on this special, spring-time fundraising campaign to help children across the country receive nourishing, healthy meals, particularly now when nearly 840 million meals have been missed due to COVID-19 school closures,” said Pamela Stafford, Director at Hestan Culinary. “At a pivotal time when so many of us are spending more time at home cooking for ourselves and our families, we’re proud to offer everyone an opportunity to upgrade their cookware – or purchase a cookware gift for a loved one, such as mom for Mother’s Day – while simultaneously helping feed kids during school closures and beyond.”
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Hestan CopperBond, the most recently introduced collection, modernizes the look, function, durability, and versatility of copper pots and pans with a chic and smart design that combines gleaming copper with a wrap-around, magnetic stainless steel base. All three collections, which are available on HestanCulinary.com, share many valuable features, including Hestan’s signature ProCore™ aluminum, an inner layer of metal that delivers 35 percent greater heat conductivity for pans that are highly responsive, and heat up and cool down with Ferrari-like speed.
Bob’s Red Mill, recognized for offering a wide range of wholesome baking mixes for more than 40 years, expands its options with a new, even more convenient mix. Now consumers can just add water to Bob’s Red Mill’s new Homestyle Pancake & Waffle Mix for light and fluffy pancakes with terrific texture and classic taste.
Homestyle Pancake & Waffle Mix joins the company’s impressive lineup of pancake mixes created for every taste and dietary preference, including high protein, whole grain, gluten free, paleo and more. Requiring just one step to prepare, the new mix is made for those who crave simplicity without sacrificing flavor.
“We recognize convenience is a growing priority for our customers, who also value wholesome ingredients,” said Bob’s Red Mill Chief Executive Officer Dennis Vaughn. “Just as we’ve done with our on-the-go oatmeal cups, we’re making one of our favorite products easier to prepare than ever before, while taking care to use nothing but simple ingredients.”
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“Some of my fondest childhood memories include waking up to the aroma of my mother’s pancakes sizzling on the griddle,” said President and Founder Bob Moore. “That’s why I’m so excited to extend that same home-style flavor I remember to our customers, who I hope create lasting memories of their own with this new mix.”
Bob’s Red Mill Homestyle Pancake & Waffle Mix is available now at www.bobsredmill.com and will hit natural and conventional grocery shelves nationwide in 2020 at a suggested retail price of $4.89 per 24-ounce bag. It will also be available in a 25-pound bulk size for food service.
Now in its 101st year and embarking on a new centennial, the National Restaurant Association Show continues to be the only place to learn about technology innovations, unique ingredients, and emerging trends in the restaurant industry. Foodservice and restaurants are continuously being shaped by new developments and the National Restaurant Association Show is perfectly positioned to help navigate this ever-evolving landscape. The 2020 Show will ensure every attendee leaves with insights and resources to manage emerging trends including hiring and retention, sustainability, transparency in food sourcing, the introduction of CBD into menu offerings, and more.
Employee Recruitment and Retention
Hiring and retaining employees continues to be a growing conversation within the industry. Today’s environment of low unemployment and a growing economy have made restaurant employees difficult to hire and even more difficult to retain. In fact, the latest TDn2K Workforce Index revealed that staff vacancies rose for more than a third of chain restaurants during the first quarter of this year, marking the toughest times many have ever faced in recruiting unit-level staff. The National Restaurant Association’s recent research reported turnover rates at well over 100 percent annually for some restaurant positions. Because of this, many restaurant operators are caught between two costly options: incur the costs of turnover, or increase wages and benefits and risk losing employees anyway. True to the Show’s history, attendees can expect discussions on the current state of the restaurant workforce with expert insights into hiring and retaining employees during these unprecedented times.
Sustainability
More than ever before, people are paying more attention to the planet and how their actions ultimately affect it. The National Restaurant Association’s national household survey showed that 51 percent of all adults are more likely to dine at one restaurant above another if they have access to environmentally friendly foods. With diners increasingly showing that they prioritize sustainability with their dollars, it is imperative that restaurants understand how to implement sustainable food and practices into their business. At the 2020 National Restaurant Association Show, attendees will receive a firsthand look at sustainable products including compostable straws and packaging, sustainably caught seafood, “ugly” produce, plant-based meat alternatives and more.
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Transparency in Food Sourcing
Transparency in food sourcing has had a strong influence on customer loyalty and dining habits. According to a custom survey for Chr. Hansen in partnership with Technomic, 56 percent of consumers who research foodservice brands have stopped visiting a location or chain because of negative news reports or unclear food ingredients or sourcing. Restaurants capitalizing on this trend are focused on providing healthy, ethically sourced and sustainably sourced foods in their dishes, which often leads to greater customer trust and loyalty. In addition to transparent food suppliers exhibiting at the 2020 Show, educational offerings will provide attendees with best practices and frameworks for marketing and implementing transparent food practices in their menus.
CBD
CBD products have been a hit online and in grocery stores, but the federal Food and Drug Administration has yet to clarify the rules governing the use of this trending cannabis derivative as an on-premise food ingredient. Regardless, some restaurants have already begun mixing drinks or cooking with CBD. In fact, the National Restaurant Association and the American Culinary Federation surveyed 650 professional chefs about the top culinary and restaurant concepts for 2019, and three in four said CBD and cannabis-infused food will be a hot trend this year. It has yet to be determined if the FDA will provide more clarification on CBD use within restaurants this year, but you can be sure that the 2020 National Restaurant Association Show will provide updates on its status and how to legally integrate CBD into menu items.
Returning to Chicago’s McCormick Place, the National Restaurant Association Show will boast over 2,300 exhibiting companies and a robust roster of industry thought leaders to ensure every attendee leaves with new knowledge and inspiration to incorporate emerging trends into their businesses. Mark your calendars now for May 16-19, 2020, where the industry will once again reunite for learning, product discovery and networking. Registration opens in November!