Kevin Dulin

There are more options than you might think when it comes to #beef. This article does a nice job breaking down different types of #steaks, and #cattle, their flavor profiles, cooking methods, and more. What's your favorite steak and how do you like it cooked? #HighEndSteak #Beef

13

skilled Labor shortage, more of it needed, upskilling required... According to a recent survey of 300 manufacturing executives by CADDi, there are 3 top pressure points facing manufacturers in the U.S. 1 - Lack access to skilled labor (56%) 2 - Navigating political demands to bring more production on shore (51%) 3 - Equip current employees to step into strategic roles (50%) Add to this the major turnover churn that took place over the last 4 years leading to tenure at record lows and the issues begin to mount. There are many approaches to solve this through sourcing, training and development. These approaches will fall short unless there is a clear management system with the appropriate tools available to ensure sustaining success. The right people need to be on the bus, they need to know what they are accountable for, they need to tools to succeed and they need to know the score continuously. If this sounds like what you need, please pm me and let's get some time on the calendar to discuss your situation. OPSJAM is uniquely positioned with the resource connections to solve your biggest Supply Chain Operations challenges.

9

Thanks Vision Magazine North America for sharing my thoughts on marketing as a tool for labor recruitment in rural America. According to the International Fresh Produce Association (IFPA), the average farmer is unable to fill 21% of their necessary workforce. Traditional marketing strategies to sell more won’t help bridge the gap of the 21% missing workforce and consequently reduced outputs. The time has come to create a more resilient and reliable food supply chain with more opportunities, not just jobs. Sustainability in agriculture reaches beyond green initiatives and includes working to build sustainable workforces and communities and telling their stories so every stakeholder is invested in rural success.  Share what you are doing to build more resilient agricultural communities. Brianna Shales Lori Castillo, MBA Kim Chackal Emily Autrey, MBA G&R Farms Land O'Lakes, Inc. NatureSweet LeAnne Rhodes Ruzzamenti Ashley Rawl Michelle Grainger Dante Galeazzi Nichole Towell

15

👋 As the Beverage Industry Lead at Fetch and a self-proclaimed enthusiast of "good" coffee, my interest in coffee trends might be more than just casual! ☕️ 📊 Exciting update: According to the latest data from the National Coffee Association USA, coffee consumption in America has hit a 20-year high! An impressive 67% of adults reported enjoying a cup just yesterday. This marks a noticeable rise from 2004, reflecting a robust upward trend. 🌟 The surge in specialty coffee, such as lattes, cappuccinos, and espressos, is especially noteworthy. With 57% of Americans indulging in these rich delights, it’s clear that our love for a fine brew continues to grow. What’s more, the rise in espresso-based drinks like lattes is particularly dramatic. 🥤 Let’s not overlook the convenience factor: Ready-to-drink (RTD) coffee products have become increasingly popular among those of us always on the move. Their accessibility and variety are key in expanding the coffee market further. 💬 How do you see these trends impacting other industries, or what changes do you predict in the way we consume our favorite brews? Let's discuss below! And if you’ve observed any interesting shifts in your coffee habits or preferences, I’d love to hear about them! #CoffeeTrends #SpecialtyCoffee #RTDCoffee #BeverageIndustry #MarketInsights

21

4 Comments

This is interesting US BEER IRI grocery sell thru data from last 26wks Sept 2024 comparing alcoholic beer sell thru vs non-alcoholic beer sell thru where non-alc beer has ~73% slower velocity vs alc beer. Strange that non-alc beer the top 10-50% of beers is only 0.3 units slower vs the top 10% segment(this differs a lot from alc beer which has a 6.8 unit difference). I'm curious if this can mean that there isn't really one dominant non-alc beer SKU on shelf, but the consumer is being promiscuous in buying a few different non alcs brands and/or variety of SKUs when they fill their cart. Anyone else have any ideas on this? NOTE units could be anything from a 24ct case, 12pk, 6pk, 4pk, or even a single unit so need to make some assumptions where for non-alc beer the typical retail format is a 6pk or 12pk so the top 10% sales velocity is 3.3 units/week could equate to 20-40 cans/bottles per week. Either way some interesting data to benchmark your sales off prem.

3

2 Comments

A business "expert" told me to make sure Auto-Rinse used chemicals, so I could squeeze money out of my customers every month. I thought that was a stupid idea on so many levels. 🤦🏻 First of all, you don't need detergents or sanitizers to clean bar tools. Mixing tins, mixing glasses, jiggers, and strainers are used only to mix drinks (unlike glassware, which is used to serve and consume drinks). Big difference. Designing Auto-Rinse to use chemicals would be irresponsible because: ❌ We would be knowingly ripping our customers off ❌ We would be responsible for putting chemicals down the drain for no reason I wasn't ok with that. That's why designing Auto-Rinse to be chemical-free was so important. Chemical-free design is not only good for the environment--it also keeps costs lower. Come see us at the National Restaurant Association Show this May, booth 9734. There's so much more to the story. #bars #sustainability #restaurants #specialtycoffee #bubbletea

2

🎙️ EPISODE 11 IS HERE! 🚨 Get ready for 'Big Balls Serving Big Bowls' on The Flavor Forecast! 🍲💡 Christine & Keith tackle the hot topic of portion control and how it impacts profitability in restaurants. In 'Big Balls to Make Small Bowls: The Balancing Act for Profit,' they break down strategies to keep your restaurant profitable without sacrificing customer satisfaction. 💸🍽️ 🎧 Special highlight: Christine & Keith also touch on politics to kick off this episode! 🗣️ Tune in now for expert advice on navigating today’s restaurant challenges! 🙌 #RestaurantProfit #PortionControl #InflationImpact #RestaurantIndustry #FoodBusiness #Podcast #FastFoodTrends #NewEpisode #FoodTalk

1

For just $10 cost, I've prepared a delicious Cheesy Pastina Soup with bacon that yields four hearty bowls. Known in Italy as "Italian Penicillin," this soup not only tastes fantastic but is also easy on the wallet. If you're curious about how it tastes, come by Gault's Deli this Saturday. I’ll be cooking a fresh pot at 11 am, and it’ll only take me 15 minutes—you can even have a free taste! "Pastina" means "little dough" in Italian, and it usually comes in shapes like tiny stars. You could also use acini de pepe pasta, which are tiny little balls of pasta. Orzo is also a great choice. If you don't have any of these, just grab a tea towel, roll it up with spaghetti in the middle, and give it a good bash on the edge of your kitchen bench to break it into small pieces. Gault's Deli Pastina Soup Serves 4 Ingredients: 1 cup pastina pasta 4 cups chicken or vegetable stock 4 rashers rindless streaky bacon, diced 1 medium onion, diced 2 cloves garlic, minced 1 carrot, diced 1 celery stalk, finely diced 1/2 cup grated Parmesan, plus extra for garnish 1 silverbeet leaf, sliced into strips (optional extra) Parmesan rind (optional) Salt and freshly cracked black pepper, to taste Extra virgin olive oil, for drizzling Chilli oil (optional, for a kick) Fresh herbs (whatever you can find), for garnish Instructions In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, garlic, bacon, carrot, and celery. Sauté for about 7 minutes, or until the onions have softened and are translucent. Pour in the chicken or vegetable stock. If you have a Parmesan rind, add it to the pot. Bring the mixture to a boil. Add the pastina pasta to the boiling broth. Cook according to the packet's instructions, typically about 7 minutes. Once the pastina is cooked, remove the Parmesan rind from the pot. Stir in the 1/2 cup of grated Parmesan. Add the sliced silverbeet and let it simmer for another minute, just until the silverbeet is wilted but still vibrant. Taste the soup and adjust the seasoning with salt and freshly cracked black pepper. Ladle the soup into bowls or mugs. Finish each serving with an additional sprinkle of Parmesan, a drizzle of extra virgin olive oil, and, if you like a bit of spice, a few drops of chilli oil. Garnish with fresh herbs for an extra touch of flavour and colour.

32

Everyday operative business tends to occupy the vast majority of one’s time, and making time for true reflection can often be surprisingly difficult. The top management of Paulig just spent five mind-blowing days workshopping the future of the company at Harvard, being exposed to global thought leaders on a host of topics ranging from high performance organizations and international expansion to leadership and strategy. This was hands down the best set of workshops I’ve had in my 30+ years in business, with lots of concrete actions to follow. Onwards and upwards! #harvard #mypaulig

361

14 Comments

We all saw what happened when Wendy's announced the potential for a dynamic pricing model. People were not pleased. I'm not sure that will entirely kill the possibility of dynamic pricing eventually rolling out in the industry, but it did put the brakes on it for the short term. What about surveillance pricing? As this article from Reuters covers (https://lnkd.in/e_JdG5rB), there is the possibility that surveillance pricing will allow companies to charge individuals more based on past searches, purchases, and any other number of data points. Now, there's an economic basis for some of this. If demand increases at certain times or for certain products, prices can go up...welcome to supply and demand. We see this playing out all the time without all of the surveillance or high-tech traffic tracking. Dynamic pricing is, essentially, the high-tech and real time version of this principle, whether we really like it or not. Surveillance pricing, however, is something else entirely. But, is it surprising this is happening. In the industry, we're talking about the possibility of creating hyper-customized products based on a person's DNA or other bio-data. Wouldn't it also follow that pricing would become that individualized as well? But that makes more sense for products that are distinctly different rather than individualized prices for the same product. Either way, I think we can expect more of this type of activity as technology allows for this level of individual behavior surveillance and analysis. #innovation #trends2024 #pricingstrategy #foodservice #retail #cpg #foodandbeverageindustry #restaurants #technology #economy #menumattersllc

4

Embracing the delicious debate: is duck white or red meat? Dive into the flavorful world of duck meat by exploring it's health benefits and culinary versatility through it's not so traditional taste and look that poultry usually has. Learn more about the fascinating world of duck meat on this weeks blog! 📌Can Duck Meat Be Both Red and White Meat? Blog: https://lnkd.in/gCevkK2Z

24

Holy! Water is the product of an object's mass and velocity, represented mathematically as p=mv (MOMENTUM)

3

11 supermarkets control roughly 75% of the American market share. A relatively small group of people (buyers) controls what millions of Americans eat. Walmart, with over 20% market share, is a mind boggling example of how a single decision maker can control what Walmart shoppers are exposed to across the country. 20% market share is 66 million Americans!!! The hardest part of building DisCo has been access to buyers. We could have the best product, sustainable, all natural, non-gmo, better for you, better for planet. If a buyer doesn't take a look at it and give us a shot, we're dead in the water. Is there ever going to be a way around this? Probably not. DisCo is building a transparent ecosystem for when we DO get that shot. Our goal isn’t just to get innovative brands a shot—it’s to elevate the quality of food across every aisle. We believe better food shouldn’t mean higher prices, and everyone deserves access to nutritious, responsibly sourced, and high-quality options. What do you think? How can we ensure consumers have access to better quality foods? How do we create a system where producers, buyers, and consumers all win? Everybody Eats at DisCo. If the picture doesn't make sense, its my humor when I think of an "echo chamber"

37

2 Comments

New Flavor Drop: Butterscotch and Lemon Cookie! Want to capture consumer cravings? Consider these flavors to evoke nostalgia. Desserts? Coffee? Protein Shakes? How would these flavors play in your portfolio? Why these flavors? https://hubs.li/Q02Rcrh40 Want mouthwatering flavors? We are the flavor suppliers you need to inspire innovation. Get the right flavors, right now -- email us at [email protected] #flavorinnovation #trendingflavors #productdevelopment #butterscotch #lemoncookie #nostalgia #InnovatewithImbibe #productlaunch #beverage #ImbibeIngredients #ingredientsupplier #foodscience #ingredientinnovation #flavorsupplier

5

From Dairy Foods to Fortune Business Insight, experts agree: the RTD dairy beverage market is on the rise. With milk, tea, coffee, aseptic juices, and bottled juices leading the charge, dollar sales are increasing year after year. While some may see a decline in unit sales, the exception lies with canned juices, whose dollar sales spiked 8.5% and unit sales saw a 2% rise. And the global market shows no signs of slowing down, projected to reach over $1 trillion by 2032 thanks to urbanization and busy lifestyles. Don't miss out on the opportunities in this growing category!" #RTDbeverages #dairy #growthopportunities

2

Inflation might still be lingering, but consumers are becoming more optimistic.That’s according to data from the University of Michigan last month, which shows that consumer sentiment improved from 70.5 points in October to 71.8 points in November.Shoppers were also splurging more during the Thanksgiving holiday. Total food and beverage sales in Circana’s MULO+ outlets, the expanded data set of marketing research firm Circana, increased 12.4% year over year during Thanksgiving week and 3.7% for the month of November. https://lnkd.in/g_ikNuu7

1

People don't need to eat 30% of their calories from refined seed oils. The best case scenario with refined seed oils is that they're essentially empty omega-6 calories. Even if you ignore any evidence or mechanisms of harm that's the best possibility. "But linoleic acid is an essential fatty acid." Sure, but with a requirement of at most 1-2% of energy, and deficiencies are nearly impossible if eating a reasonable diet without starvation-level malnutrition or specific medical issues not relevant to the general public, like bowel resection.

3

Fascinating timeline display of the world’s largest companies by annual revenue over a 28-year span. Even crazier, with the advent of AI, new companies that have not been around too long will launch themselves at the highest rankings of this list fairly soon. Long live innovation, entrepreneurship, and good ol’ capitalism.

4

In this insightful episode, Sid Patel, CEO of Beverage Trade Network and IBWSS, interviews Patrick Morgan, Vice President at Wine Hooligans and BevZero, to discuss the rapidly growing no and low alcohol wine trend. Patrick shares his views on how consumer preferences are shifting, how brands are adapting to meet this demand, and how BevZero supports brands in developing no and low alcohol products from start to finish. Additionally, Cameron Cladwell, US Director of Operations at BevZero, takes us on a behind-the-scenes tour of their facility, explaining the intricate process of alcohol removal from wines. If you’re curious about the future of no and low alcohol wines or interested in how brands are meeting this evolving demand, this episode offers valuable insights and a look into the technology behind it all. Watch it on Beverage Trade Network's YouTube Channel. https://lnkd.in/gnwegRve Patrick Morgan Wine Hooligans, LLC BevZero Sid Patel Beverage Trade Network

1