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Who's News in Catering for September 11, 2021

Products on the Market

Stroodles is a UK-based business offering edible tableware solutions to the hospitality, catering and events sector. All of theier products are 100% biodegradable and good for the planet. And you can even munch on them after use, as they are all edible. Our pasta straws are made from wheat + water only, plates and bowls from 100% wheat bran, the spoons are like a biscuit and the cup is from wafer.


General Mills Foodservice is introducing Pillsbury™ Freezer-to-Oven Croissants, which make it easy to bake consistently flaky, high-quality croissants in less than 30 minutes. Pillsbury Freezer-to-Oven Croissants go straight from the freezer to the oven and require no thawing or proofing—allowing operators to bake off fresh croissants with no advance planning. Featuring 48 flaky layers, the European-style croissants are available in butter and chocolate swirl—made with Barry Callebaut semi-sweet chocolate from Belgium. Both varieties feature a rich, buttery flavor, tender texture and flaky crust every time, thanks to a proprietary process backed by rigorous testing from the culinary experts at General Mills. 

Hot Off the Prersses

EU-based food hub Manifesto opens its third and largest location, against the backdrop of an ongoing pandemic. During the soft opening weekend starting September 3rd, Manifesto served over 16,700 guests, an extraordinary number. Named Manifesto Andel, the al fresco food hub has revitalized a long forgotten corner in an otherwise busy and vibrant neighborhood of Prague.  Founded in June 2018, Manifesto has welcomed over 2,5M guests to date. Its cashless community hubs and amenities doubling as virtual food halls are redefining the future of gastronomy with a fluid online-2-offline consumer experiences and offers supported by a complex technology stack. The brand has helped dozens of experienced and emerging restaurateurs reduce initial costs, and increase their margins with lower operations costs, leading to a 90% retention rate of chefs. 

The new 500-seat venue with a shallow pool and a stage for culture performances features 14 restaurants, 2 bars and over 40 virtual kitchen spots available this year. 100% of the capacity has been leased following a demanding selection process. Among the most diverse roster of chefs yet, Michelin-recommended maestro Riccardo Lucque explains. "My experience comes from fine dining restaurants, but this is the right moment where fine dining meets street food. I've been looking for a new, buzzing location. Manifesto is the right spot with its vibrant, young and curious creative community." The Argentinian chef Juan Cruz Pacin seconds: "Because it's where people go." Visitors can choose from Latin, Korean, American, Hawaiian, Asain, Brazilian, and Japanese cuisines.  


John Schewe, owner and president of Merrill Distributing, and Sherry and Guy Frostman, owners of Frostman Fish Market, today announced the two companies will merge. Both companies are local, family-owned and professionally-managed businesses that supply food and food-related products to the Wisconsin hospitality, restaurant, and convenience store trade. This merger will combine sales, warehouse, and delivery operations.  



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