Tryg Siverson

Taste the Evolution: Cajun Steamer’s Fresh Take on Deep South Flavors Cajun Steamer’s new menu update is a perfect example of how even iconic cuisines like Cajun/Creole need to evolve to stay relevant. 🍤 While deeply rooted in tradition, this subtle revamp shows how paying attention to trends can keep a brand fresh and engaging for today’s consumers. It's not about abandoning heritage, but about finding the right balance between authenticity and innovation. And in case you were not aware, the 2025 World Soccer Championships are being held in the USA. There are 12 host cities and 6 of them are in the South.🎣🔥 #CulinaryTides #SuzyBadaracco #FlavorInnovation #CajunCuisine #TrendSpotting #DeepSouthDelights Read the full article here: https://lnkd.in/ecFncMTD

Rubix Foods has its finger on the pulse of the hottest flavor trends and brings those trends to life for roughly 70% of the top QSR and FSR restaurant brands in the nation. On the newest episode of Forktales, we’re joined by Shannon O'Shields, VP of marketing for Rubix Foods, for a sneak peek at how the company helps restaurants stay one bite ahead of the competition. FULL EPISODE: www.forktales.co #marketing #marketingpodcast #branding #brandingpodcast #restaurantmarketing #restaurantbranding #restaurantstrategy #restaurantgrowth #advertising #marketingpodcast #forktales #forktalespodcast #vigor #FlavorTrends #RubixFoods

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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.

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In recent years the beverage industry has witnessed a remarkable shift driven by the preferences of younger consumers. Two emerging trends, non-alcoholic spirits, and boba, have captured the attention of younger folks and are experiencing significant growth as a result. According to the article, one-third of consumers ages 18 to 24 abstain from alcohol altogether. This shift in drinking habits has paved the way for the emergence of non-alcoholic drinking options, providing consumers with sophisticated and flavorful alternatives to traditional alcoholic beverages. #DrinkingTrends #YoungConsumers #Boba #NonAlcoholicSpirits

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The Double-Edged Sword of On-Premise Sales for Small Liquor Brands The on-premise market, while offering significant potential for small liquor brands, comes with unique challenges related to time, cost, and inventory turnover. Securing on-premise placements often requires extensive relationship building with bar owners, managers, and beverage directors. This can be a time-consuming process involving networking, cold calling and attending industry events. To introduce a new product to on-premise establishments, brands often need to invest in sampling events, cocktail competitions, and other promotional activities including a huge investment in time make account visits. These can be costly, especially for smaller brands with limited marketing budgets and employee resources. To address these challenges, small liquor brands should consider targeting specific bar segments or regions, leveraging social media and content marketing as well as collaborating with influencers, bartenders, and other industry professionals to accelerate brand visibility and drive sales. By understanding the time and cost associated with on-premise placements, small liquor brands need to develop effective strategies to navigate this competitive market and achieve long-term success. Alternatively, a targeted spend and off premise strategy might prove more effective to meeting corporate revenue objectives.

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Seinfeld fans: Remember the one about the yogurt shop?   Kramer invests in a “non-fat” frozen yogurt shop whose product is both delicious … and deliciously crowd-pleasing.   The only problem? The yogurt’s flavor-boosting ingredient turns out to be (spoiler alert) fat, spurring the shop’s angered fan base to cry false advertising.   Bogus product claims can land businesses and brands in hot water, and fast. This harsh truth is why, at GoTo Foods, we’ve woven education on marketing, claims and trademark law into our annual compliance training.   Like most big corporations, each year our associates must participate in several hours of compliance training. And while everyone completes certain trainings—such as sexual harassment awareness and AI policy updates—we also take this opportunity to connect associates with courses tailored to their roles.   Marketing and trademark education, for example, is earmarked for members of our PR, social media, marketing and brand teams. Those teams, and the seven incredible brands they support, manage a robust and far-reaching social media presence, and it’s imperative that each individual has a good working knowledge of what is—and is not—considered appropriate when it comes to logos, trademarks, images, cross-promotion and product claims.   [Case in point: Mentioning Seinfeld as a point of entry to compliance talk? A-OK. Photoshopping Jerry and the gang inside a Carvel to illustrate the point? That’s a no-no.]   For our international and retail channels/licensing teams, we require training on the Foreign Corrupt Practices Act (FCPA) and Office of Foreign Assets Control, providing valuable insights into international  trade sanctions and anti-corruption policies (like the fact that simply gifting a bottle of wine, under certain circumstances, could be perceived as a bribe!). For other teams, we’ve developed joint employer risk training to assist in compliance with ever evolving laws and regulations around the franchisor-franchisee relationship.   We know people are, hands down, the most important resource to any company. However, without the right investments and guidance, they can also be the biggest liability. That’s why we even make our compliance training a prerequisite for individual team members to receive their annual bonuses.   Like it or not, ignorance of the law doesn’t free us from accountability to it—and at GoTo Foods, one of the ways we’re developing people and potential is by empowering our associates with the knowledge they need for informed, independent decision making.   After all, it’s that knowledge base that helps our colleagues think more strategically, problem solve with confidence and engage a “No Limits” mindset that leads to the craveable experiences our guests love.   #GoToFoods  #CorporateCompliance #TrademarkTraining  #CareerDevelopment  #NoLimits #InternationalLaw #SocialMediaTraining

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We discussed this on our latest episode of CPG Vibes, BIG BIG news from KeHE Distributors on 11/22, a new program dubbed 'AAP' (administrative allowance program). A flat 2 % off-invoice allowance for specific fees including New item intros, extra performance fees, MCBs, new item set up fees, and lumping fees. My quick thoughts: This is a step in the right direction for sure. UNFI implemented SSI which is a similar program to help brands budget for costs and fees associated with doing business with large national distributors. With all that said, these categories are pretty large and encompassing, so for all the other fees associated with Kehe that can chop down a brand's margin, will this program truly cover it? Likely not, but at least it covers some. What are your thoughts?

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Auto-Rinse™ is actually 3 pieces of equipment efficiently packaged in a single, compact footprint--and that's why it's in a category of its own!🏆 Let's break it down: 1️⃣ The Top Deck is a storage area for bar tools to keep everything within arm's reach 2️⃣ The Rinse Platform is where 2 items + a strainer are rinsed inside & out--with warm water 3️⃣ The Ice Dump is where you dump used shaker ice (and where the rinse water flows down to melt it) As you can see, it does much more than a simple beer glass rinser, and it's much easier to retrofit into an existing design. Auto-Rinse™ is an optimal solution that finally takes the standard bar station into the future.🚀 If you want to give your entire FOH staff more time to engage and sell, you need to invest in automatic rinsing with Auto-Rinse™. Learn more about Auto-Rinse™ here: https://lnkd.in/et9MuYD #bars #restaurants #cocktails #foodsafety #restaurantdesign #bardesign

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🎙️ EPISODE 8 IS OUT NOW! 🚨 Get ready for 'Financial Fury' on The Flavor Forecast! 🍽️💰 Christine DeVita & Keith Hancock break down the top 10 financial strategies to help your restaurant thrive long-term! 📈 From mastering operational costs to creating a killer marketing strategy, we’re covering everything you need to know to turn losses into gains. 💡 Whether it's sourcing fresh ingredients, delegating tasks, or tailoring your menu to local tastes, these expert tips will help transform your business into a beloved and profitable destination. 🙌 Don’t miss this must-listen episode! 🎧 #RestaurantSuccess #BusinessStrategy #FinancialTips #FoodBusiness #CulinaryIndustry #Podcast #RestaurantOwner #EntrepreneurLife #NewEpisode #FoodTalk

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Check out the latest buzz at Semper Foods with our very first blog post by the talented Laura Zinger! 🌟 Dive into the insights and updates straight from the heart of our team. Click here to read: #SemperFoods #BlogLaunch #TeamUpdates #IndustryInsights

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Not quite West Coast or New England–style, the reemerging label is confusing at best … For a long time, two regionally termed IPA subcategories have dominated U.S. beer cans: “West Coast” signaled clear and bracingly bitter with a piney, citrusy, resinous hop profile, and “New England” meant juicy, hazy and sweeter with tropical hops. Suddenly, however, a label that’s maintained alower profile since craft beer’s early days is showing up on more tap lists … muddying that understanding: “American IPA.” What even is this style? The name suggests some overarching combination of the two coastal substyles, a less-than-helpful and vague umbrella term, or, potentially, its own new thing. The answer, it seems, is all of the above. From the late 1970s into the 1990s, brewers started making IPAs based on their knowledge of English IPAs, but with an American twist. Thus “American IPA” made sense. But two things happened to erode that simple definition. For one, American craft beer took off, and American-brewed IPAs overtook English-style ones. For another, West Coast and New England substyles appeared, further delineating the category. “American IPA” all but disappeared as a label. Now, we’ve started to see the ‘American IPA’ return as a ‘style.” Yet did it ever really leave? While it’s agreed that an American IPA should not be hazy or as sweet as a New England IPA, an American IPA can still capture certain NEIPA notes with tropical fruit characteristics. “It can embody the West Coast’s visual clarity while incorporating the hop profile typical of the East Coast,” says Daniel Sickmen, head brewer at Virginia’s Lost Barrel Brewing, where an American IPA is a menu staple. The “American IPA” label leaves the door open for people to explore some range in terms of bitterness, sweetness, malt character and hop character, and learn what they like. For that reason, American IPA might at this point be more of a vibe than a style. It’s an IPA living in the middle of the tropical-sweet and piney-bitter extremes, open to brewer interpretation as well as to consumer discovery. It’s big, it’s bold, it’s intense. And you know it when you taste it. “The best IPAs are ones we drink with friends.” — Stephen Carter King Read the entire article at: Punch Drink .com Cheers🍻! #ConsumerBehavior #EmergingTrends #BrandAwareness #BusinessIntelligence #Beer #CraftBeer #IPA #AmericanIPA #Microbreweries #Pubs #Taprooms #Brewpubs ✦✦✦ Stephen Carter King Chief of Growth and Marketing and Strategy • Beer Market Analyst • Beerconomy & Co. CEO • Thought Catalyst • Sherpa • Advisor & Speaker sharing beer market trends, insights, forecasts and scoop via The Beerconomist

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Checkout this article about our sushi that we make in-house for our retail shops. We are using technology in a way that allows us to have the highest quality seafood and rice available for our sushi. My big business bet is that people will eat more sushi when it is: quality, transparent, and free of carbon dioxide gas. What do you think?

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Pennsylvania's new Senate Bill 688, effective September 15, 2024, modernizes alcohol sales by allowing a broader range of retailers to sell ready-to-drink (RTD) cocktails. With this change, businesses like grocery stores and restaurants can now sell canned cocktails made with spirits. But compliance is key—SB 688 mandates age verification through ID scanners for customers under 35, offering legal protection for retailers using the technology properly. Minor Decliner’s ID scanners are the perfect solution to this new requirement. Our mobile and countertop solutions ensure fast, accurate age checks, reduce human error and help you stay compliant. Learn more: https://lnkd.in/efxUG8_r #IDScanners #SB688 #RTD #AgeVerification #Compliance

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You'd be forgiven if you missed one of the MANY recalls happening in our industry over the last few weeks- including iceberg lettuce, romaine lettuce, cucumbers, carrots, ground beef, eggs and many other items! Here's a quick list of to keep you up to date! How do you stay on top of these to protect your customers, and your company?

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Beer glass rinsers were never designed to rinse bar tools. They were actually repurposed for rinsing bar tools because there was a clear need. But beer glass rinsers: ❌ waste time ❌ break down often ❌ only rinse with cold water ❌ cannot rinse cocktail strainers ❌ have tiny drains that clog easily ❌ have nowhere to dump shaker ice ❌ only rinse the inside of one vessel at a time Why are there so many problems? Because you can't expect equipment to do something it was never designed to do! The reason why Auto-Rinse is different? Because it was invented specifically to rinse drink-making vessels--as efficiently as possible. Auto-Rinse: ✅ rinses cocktail strainers ✅ comes apart for easy cleaning--without tools ✅ automatically rinses 2 vessels at the same time ✅ rinses both the inner and outer surfaces of vessels ✅ has an ice dump, so bartenders can dispose of shaker ice ✅ has a warm-water rinse, to dissolve sugars and dairy faster ✅ uses a durable Chicago Faucets valve that will outlive most humans And much more. Go to our product page pinned in the comments to find why Auto-Rinse is the new industry standard. #bars #restaurants #cocktails #specialtycoffee #bubbletea

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🗑️🔥 HOUSTON, TX Food Safety Dumpster Dive 👨‍🍳 Houston restaurant employee accused of putting his huevos rancheros 🥚 🍆 in food items 🤮 📺 Link to news video in the comments #foodsafety #foodsafetymuse #foodindustry #foodandbeverage #ecommerce #consultants #retail #food

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