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Industry News for May 18, 2024

Hot Off the Presses

In recognition of the Mental Health Awareness Month of May, the acclaimed podcast, No More Bad Events presented by eSpeakers, is proud to feature Johnny Crowder, mental health keynote speaker and founder of Cope Notes-- a daily text program designed to provide ongoing mental health support beyond his speaking engagements. Crowder, known for his groundbreaking work in mental health, joins host Scott Bloom to discuss the critical importance of addressing mental health issues across all spectrums of life, not just for those with diagnosed conditions. In particular, this episode delves into ways event professionals can integrate mental health into their programs, underscoring the transformative, positive impact it can have on both attendees and organizers. For more information, visit


Menu Solutions from the Chefs of the Mills: Brunch Collection is free to download and features 30 new recipes for brunch and beyond—from a Pimento Cheese Biscuit Danish and Croque Madame Waffled Croissants to Asparagus to Goat Cheese Savory Bread Pudding and Deep Dish Strawberry Rhubarb Pies. Each recipe, developed with foodservice professionals in mind, includes a “prep scale icon” to help commercial kitchens quickly assess the labor and time necessary for a specific dish. There are also “chef’s tips” for each recipe that offer ideas for garnishing, substitutions, serving suggestions and more. You can download the Menu Solutions Brunch Collection here:


Hammock Beach Golf Resort & Spa, an oceanfront luxury resort just south of St. Augustine, announces its internship program with Florida State University’s Dedman School of Hospitality as a successful way to gain hospitality talent while providing hands-on experience for driven students. Presenting a 13-week, paid internship with on-the-job training including all aspects of food, beverage and catering sales, Hammock Beach Golf Resort & Spa tasks resort leadership with providing guidance and education. Assigned a project to complete throughout the duration of the summer, the Hammock Beach interns gain invaluable insight into what his or her hospitality career could look like in the future. The resort’s relationship with Florida State’s Dedman School of Hospitality, which ranks fourth in the nation and 13th globally, provides access to interested hospitality students to learn the resort’s service standards. “Our team enjoys traveling to Tallahassee’s Florida State University twice a year to recruit top talent in the hospitality industry,” says Grant. "This partnership is beneficial for both hospitality students at Florida State University and for our team at Hammock Beach.”


General Mills Foodservice announces that Rebecca Thomas, a chef at Dixie Grill in Live Oak, Florida is the $20,000 Grand-Prize Winner in The Biskies™ Recipe Contest. Thomas’ recipe for Strawberry Cream Biscuit Bites, one of four finalists nationwide, earned the Grand Prize following a public vote on the General Mills Foodservice website. The Biskies Recipe Contest offered chefs, owners and employees of commercial restaurants the chance to win up to $20,000 for their unique biscuit creation using any baked or unbaked Pillsbury biscuit product and two or more additional ingredients. In addition to the Grand-Prize Winner, the contest awarded three Runner-Up Winners with $5,000. Thomas’ winning entry included strawberry cream cheese-filled, deep-fried Pillsbury biscuits topped with more cream cheese and fresh strawberries and dusted with powdered sugar. 

Products on the Market

Bevles, a leading innovator in commercial kitchen equipment, proudly announces the launch of its  latest breakthrough products: the Bevles MiniTouch 10 Half Sheet Pan, and 6 Half Sheet Pan Combi Ovens. These cutting-edge commercial cooking appliances set a new standard for simplicity, compact design and superior performance by empowering chefs, and foodservice professionals to elevate their culinary creations with unmatched precision and efficiency at the touch of a button. Designed with the modern kitchen in mind, the Bevles MiniTouch Combi Ovens combine advanced technology with intuitive functionality to streamline cooking processes and maximize productivity. Despite their compact footprint, these versatile combi ovens deliver exceptional cooking results across a wide range of applications, from baking and roasting to steaming and sous vide. 


Jones Dairy Farm, a leader in all natural raw and fully-cooked breakfast sausage for the foodservice industry, has officially branched out of the breakfast category with the introduction of All Natural Chicken Meatballs. Fully cooked and Certified Gluten-Free, the meatballs are free of the USDA Big 9 Allergens including soy, wheat and dairy. They’re also free of fillers, binders and breadcrumbs, making them a wholesome part of a delicious meal or hearty appetizer for customers with dietary restrictions. Like Jones All Natural Sausage, the meatballs are produced in small batches with high quality ingredients including fresh, never frozen chicken and hand-blended spices. Jones Chicken Meatballs, available in a 10-pound foodservice case and meet Child Nutrition (CN) labeling requirements, contain 14 grams of protein and only 160 calories per six-meatball serving. Whether prepared with or without a sauce, these meatballs adapt effortlessly to customer taste preferences offering operators convenience and remarkable versatility.  

People on the Move

New Orlean’s The Windsor Court is proud to announce the new General Manager of The Grill Room, Kristina Sample along with new Sommelier, Eric De Santis. In her new leadership role, Sample will lead the management and successful operations of all food and beverage outlets, processes, and events In his new leadership role, De Santis will oversee the wine service training of associates across all outlets, manage the wine list and cellar, while engaging with guests about the extensive wine program offered at The Windsor Court. 



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