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R e s t a u r a n t D a i l y N e w s 3 9 S a t u r d a y, M a y 1 6 , 2 0 1 5 LOLIWARE EDIBLE CUPS AND PACKAGING COULD BE A GAME CHANGER For a company that just officially launched its first product at March's Natural Products Expo West, New York- based LOLIWARE may already be well on its way to revolutionizing the table- ware and even the packaging industry. The company's attractive – and edible – drinking cups were one of the hits of Expo West, followed by a similar recep- tion at Las Vegas' Catersource conven- tion, and sent co-founders Leigh Ann Tucker and Chelsea Briganti back to their New York base with more orders than they had imagined. The pair of industrial designers plan to start their 'revolution' on the dinner table, with cups and other tableware, and then move into grocery store aisles with edible packaging for any range of foods, to take a significant bite out of the 70 million ton load of plastic waste that ends up in landfills each year; and they plan to do it all while bringing a "whole new eat- ing and drinking experience" to con- sumers, says Tucker. The LOLIWARE concept and prod- uct are so unique, the company came up with a new word to describe the material: Biodegr(edible). The cups are both edible and degradable, composting from cup to soil in 60 days. However, judging from convention attendee response to the soft and inviting, almost fruit leather-like, texture and true gourmet taste, the cups may not even reach the landfill. "We were able to see a lot of people taste our new flavors at the trade shows," explains Tucker. "We were really happy to see everyone enjoying them." The fla- vors include Citrus, Tart Cherry – a crowd favorite, Matcha and Madagascar Vanilla. "Some people are a little skeptical when you say, 'This is a cup you can eat.' Then they are happily surprised it's not just 'edible', but it's actually delicious." The cups, which pair well with vari- ous types of drinks – think French roast cof- fee poured into the Madagascar Vanilla cup – are GMO-free and made from all-organic ingredients. And in what's probably a first for a food company, LOLIWARE touts the absence of BPA in its edible product. For those more interested in the compostability ele- ment of the drinking ware, the company also offers unflavored versions of the cups, available in the same vivid colors as the flavored varieties. The company incorporated only last year, although Tucker and Briganti have been working on LOLIWARE as a side project to their design work for several years. After taking numerous orders at Catersource, and earning top honors at Expo West's two-day NEXT Accelerator Natural Products Pitch Slam competition, in which manufacturers pitch their busi- ness to a panel of natural products busi- ness experts and the winner garners an array of business-boosting prizes and opportunities, Tucker and Briganti now plot LOLIWARE's next step. Or rather, steps, as there are several avenues to pur- sue. The pair are currently working with two household- name food manufac- turers on the devel- opment of edible product packaging; and they're planning to make forks, spoons and plates – and of course, straws, to accompany the drinking cups. Tucker says LOLIWARE will initially focus on the catering and special events markets with the cups, although they are working on partnerships with other online retail- ers as well as selling the cups at loli- ware.com. After working to meet the dual chal- lenges of, first, simply starting a busi- ness, and then doing it with a never-seen- before product, the company's principals are taking a moment to enjoy this first splash of success. "We have definitely been through challenging times getting the formula, flavor, and design right. It is hugely encouraging to have the vote of confidence from the amazing panel of judges at the Expo West Pitch Slam – and then to return from Catersource with an equally positive reaction. We're super- excited about the growing enthusiasm around LOLIWARE." SPROUTS FARMERS MARKET HIRES DANIEL BRUNI AS CHIEF INFORMATION OFFICER Sprouts Farmers Market has hired Daniel Bruni as Chief Information Officer. Bruni will be responsible for spearhead- ing all information technology efforts to support company objectives. Bruni brings to Sprouts 25 years of information technology and executive hands-on expertise in the retail, distribu- tion and financial services industries, most recently serving as the Vice President of IT for Dollar General. Previously, Bruni was the Senior Vice President and CIO for Harris Teeter Inc. and the Vice President and CIO for Brother Gourmet Coffees Inc. Bruni holds a bachelor's degree in Computer Science and an MBA in IT Executive Management from Fairleigh Dickinson University. For more information on Sprouts, www.sprouts.com. MARRA FORNI ARTISANAL OVENS: ITALIAN DESIGN MADE IN AMERICA Marra Forni artisanal ovens are based on Italian design but made in America from materials imported from Italy, which gives chefs who count on their ovens to perform at a level that reflects their stan- dards for precise execution the confi- dence that Marra Forni shares those val- ues and has the facilities to support their products after purchase from a facility in the United States. That means that if something ever goes wrong with a Marra Forni oven, you're not going to have to call Italy and wait for resolution to arrive from across the Atlantic Ocean. That's not to say that you should expect to have problems with your Marra Forni oven, and that's where the compa- ny's obsession with effectiveness and efficiency and thorough understanding of both Italian design and the needs of American chefs come into play. The lat- est evidence of both of these is the Marra Forni Rotator oven, which offers touch- screen technology, high performance and auto on/off. Its deck is made from authentic Italian refractory brick and will operate either in forward or reverse. The Rotator is available in single- and dual- burner models and offers customizable one-, two- or three-cycle rotations. "Our Rotator deck oven is an innovation in the oven, and it allows you to customize the rotation, so that by the time it does one rotation, the pizza is ready – you never have to touch it," says Francesco Marra, Marra Forni's Founder and CEO. "We are the first company in the U.S. to make touchscreen ovens with a back that rotates, which allows you to make 250 pizzas in an hour with consis- tent high quality and great execution." Marra Forni ovens, available in tra- ditional static ovens as well as the new Rotator, include a range of ovens from wood-fired to gas and a range of sizes to fit into any kitchen. Ovens are built from bricks imported from Italy; steel is U.S.- grade. The bricks used on every Marra Forni oven are heat resistant up to 3,600 degrees Fahrenheit, allowing you to easi- ly use the oven at its full potential every single day. They're built in the company's Maryland facility, where a 24,000 square foot warehouse includes a full test kitchen where prospective customers can try out the oven for them- selves as well as shop for a full complementary range of equipment that includes refrigerated tables, special- ty mixers, specialty slicers, curing cabi- nets, and, of course, pizza tools. "It's the whole Marra Forni experience," Marra says. "Whenever you come to our Marra Forni warehouse, you have an experience of our company, which exists to provide a great experience, great ovens and to make sure our customers are successful." Visit Marra Forni in booth #4379. After the show, visit www.marraforni.com. AMERICAN RETAIL BRAND DEAN & DELUCA ACQUIRED BY THAI PROPERTY DEVELOPER PACE Thailand's PACE Development Corporation recently announced that it has entered into an agreement to pur- chase iconic gourmet food brand, Dean & DeLuca, as well as its global business and assets for $140 million. The move aims to boost PACE's capabilities as a developer of super-premium mixed use developments as well as fuel rapid glob- al growth of the Dean & DeLuca gourmet food and beverage retailing business. The purchase includes the supply chain and operations of eleven outlets and two commissaries in the United States as well as the licensing agreements covering 31 international locations, among them out- lets in Japan, Singapore, South Korea, Thailand, Kuwait, Qatar and the United Arab Emirates. "We want to capitalize on the global convergence of super-premium mixed- use property development and lifestyle brands," said Sorapoj Techakraisri, Chief Executive Officer of PACE Development Corporation. "The best margins in the business of premium property develop- ment of the future is in offering cus- tomers a lifestyle, not just bricks and mortar. People want a total delivered environment where they feel good about living. It's why we must be able to bring into our properties some of the world's best lifestyle brands. It's a proven model already successfully deployed by thought leaders in property and retail property development." Techakraisri said that the iconic Dean & DeLuca brand also has "extraor- dinary potential for rapid growth global- ly. We expect to open hundreds of new stores in the next two years to add to the current 42 stores and to increase our global footprint from eight countries to more than 15 countries in the same peri- od through licensing and our own invest- ments." "We want to fully maximize the potential of the Dean & DeLuca brand," Techakraisri added. "Its equity is as distinct as it is strong, standing for the finest food and food-related products, while the business has a well-established track record of almost 40 years. There is also an outstanding organization staffed with great talent. We intend to retain the current man- agement team and to incentivize them in line with our vision."