More Summer Food Shows Canceled Due to COVID-19
Clarion Events Food & Beverage Group has announced today that four upcoming restaurant, foodservice and specialty coffee events in its portfolio will be cancelled due to the impact COVID-19 has had on the industry and the California, Florida and Illinois state government-issued State of Emergency orders. The events that have been cancelled include:
- The Western Foodservice & Hospitality Expo /Healthy Food Expo West, which were scheduled to take place August 9-11, 2020 at the Anaheim Convention Center, California.
- Coffee Fest Anaheim, which was scheduled to take place August 9-11, 2020 at the Anaheim Convention Center, California.
- Coffee Fest Chicago, which was scheduled to take place August 28 – 30, 2020 at the Navy Pier, Chicago, Illinois.
- The Florida Restaurant & Lodging Show /Healthy Food Expo Florida, which were scheduled to take place September 22-23, 2020 at the Orange County Convention Center in Orlando, Florida.
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The remaining 2020 event, Coffee Fest PNW, scheduled to take place October 24-25, 2020 at the Greater Tacoma Convention Center, Tacoma, Washington, is scheduled to run as planned.
“We have seen the impact COVID-19 has had on the food and beverage industry and our hearts are with our friends and colleagues. We are saddened and disappointed we have to cancel our industry events, however, in light of both government direction and general public health advisories we believe it is not possible at this time for a safe public gathering,” said Tom Loughran, Vice President for the Clarion Events Food & Beverage Group. “With the ongoing impact of the COVID-19 pandemic and the California, Florida and Illinois state government-issued State of Emergency orders, we have put the health, safety and well-being of our team, customers, partners, family and friends above all other priorities.”
The Clarion Events Food & Beverage Group face to face connections will resume with the following events:
- Coffee Fest PNW – October 24-25, 2020 at the Greater Tacoma Convention Center, Washington.
- The NGA Show – March 7-9, 2021 at Caesars Forum, Las Vegas, Nevada.
- The International Restaurant & Foodservice Show of New York/Coffee Fest New York/ Healthy Food Expo New York – March 7-9, 2021 at the Javits Center, New York City.
- Coffee Fest San Antonio – June 18-19, 2021- at the Henry B. Gonzalez Convention Center, San Antonio, Texas.
- The Western Foodservice & Hospitality Expo/ Coffee Fest Anaheim/ Healthy Food Expo West – August 22-24, 2021 at the Anaheim Convention Center, California.
- The Florida Restaurant & Lodging Show/Healthy Food Expo Florida – September 19-20, 2021- at the Orange County Convention Center, Orlando, Florida.
“Although our next event is scheduled for October, we are working on new concepts to support the industry — through both our original and world-class education that is practical and relevant for today’s foodservice professional; and by bringing vendors together with restaurants, foodservice and retailers. We look forward to bringing to operators and manufacturers both virtual and potentially more intimate face-to-face gatherings when the timing is right,” Loughran added. “In the meantime, we continue to be committed to providing operators and the overall restaurant, foodservice, catering, and coffee/tea industry with tools to connect and rebuild their business. We are pleased to continue to support the marketplace with our COVID-19 Resource Center, an online platform providing access to both uniquely produced education focused on operators’ most relevant needs, along with aggregated industry education, plus association resources, industry links, and more.”
Foremost Farms USA to Close Chilton Cheese Plant
Foremost Farms USA announced on May 18 that it plans to close its Chilton, Wisconsin, manufacturing facility in July 2020.
“Manufacturing footprints continually evolve and change over time as the market changes. We are always reviewing our manufacturing network and looking for ways to improve the efficiency and effectiveness of our operations,” said Greg Schlafer, President and Chief Executive Officer. “Closing the facility is difficult for us. But in looking at our operations holistically, we don’t think making long-term investments in the plant make strategic sense for our network,” he said. “We have other plants with upgraded technology and optimized logistics that will drive significant cost efficiencies.”
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Built in the 1940s, the Chilton plant makes Italian cheeses including Provolone which is sold into the foodservice market for sandwiches. The 53 employees who work at the location were informed of the company’s plans earlier on May 18.
Meet Better Booch: Flavor-Forward Kombuchas for the Health-Conscious
By Lorrie Baumann
Better Booch premium, small batch kombucha is based in downtown Los Angeles where company co-Founders Ashleigh and Trey Lockerbie brew their kombucha and can it in-house. “We’re on a mission – we flavor using only loose-leaf tea, herbs, botanicals and adaptogens,” said Ashleigh, Better Booch’s Chief Marketing Officer. “It’s 100 percent tea-forward kombucha. We don’t use juices, powders, sugar – anything like that – to flavor.”
Better Booch currently offers nine beverage flavors. The best seller is Morning Glory, which is black tea with marigold and peach. Ginger Boost is one of Ashleigh’s favorites. It’s made with rooibos tea and lemongrass with a ginger tea. Gold Pear is made with turmeric, tulsi, some basil, and a dash of black pepper to activate the turmeric.
“We’re about to launch two new flavors: Hola Horchata, which is a take on the Mexican classic treat with cinnamon, jasmine and rice in an oolong tea base and Hibiscus Healer, with hibiscus flower, white tea, cranberry and blueberry,” she said. “We’re really excited about the new additions to our line. We feel that they fill gaps in our current lineup in a really nice way. After all, who else is making a horchata kombucha? Just us!”
Each flavor is individually brewed in its own tank and the flavor descriptions refer to flavor notes as well as actual ingredients, so a kombucha that’s said to taste like blueberry or cranberry has those flavor notes, but there’s no actual fruit added! This keeps sugar levels low in the beverages. Each 8-ounce serving – half the contents of the 16-ounce can or bottle – contains only about 5g of sugar. It’s one of the lowest sugar contents on the market,” Ashleigh said. “We list flavor notes on the front of the bottle, but everything is done with teas, herbs and adaptogens.”
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“One of our main goals is to be inviting to people who’ve never tried kombucha,” she added. “We’re trying to offer something refreshing and enjoyable to people who’ve never tried it so they can get to know all the benefits. Better Booch’s mission is to make the healthiest choice the obvious one. The idea is that if we can make something that tastes as great as it makes you feel, we’re on the right track.”
Ashleigh and Trey discovered kombucha while they were touring the country as musicians. Touring isn’t the healthiest lifestyle – a lot of late nights and fast food. There aren’t a lot of healthy options around the country if you’re traveling a lot,” Ashleigh said. “We were looking to set up a more holistic, healthier life, so we researched ways to live sustainably and healthy in the long term. That’s how we found kombucha.”
After retiring from their touring in 2012, the pair founded Better Booch to start commercial production of the beverage they’d been brewing at home. “We started brewing in our kitchen, playing with different ways of flavoring it, and we were really surprised at how delicious it could be because what was on shelves then wasn’t very innovative,” Ashleigh said. “We started bottling it and selling it at farmers markets.” On their first time out, they met a buyer from a local Southern California grocery chain who picked it up immediately for his 12 stores. “It kept growing from there!” she said. “It’s continued to be our passion and we really bootstrapped it for the first five years.”
Since then, the Lockerbies conducted a funding round to expand their canning line. With the new canning line, the company is transitioning its packaging away from the glass bottles into aluminum cans and will be introducing a four-pack of 12-ounce cans in the third quarter of this year. Consumers are welcoming the change, and can sales are growing rapidly, according to Ashleigh. A 16-ounce can retails for $2.99.
Better Booch also just hired Jordan Schulman, an industry veteran, as its new Vice President of Sales, and the company is ready to extend distribution of its brand outside California. “We have a really great growth strategy with Jordan on board, and we’re really looking forward to what’s next,” Ashleigh said.
For more information, visit www.betterbooch.com, www.instagram.com/betterbooch or email info@getbetterbooch.com.
