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GENERAL NEWS KITCHENWARE NEWS & HOUSEWARES REVIEW n JUNE 2018 n www.kitchenwarenews.com 10 FRANMARA WINE BOTTLE TRIPLE-WALL FLASK Franmara's Wine Bottle Triple-Wall Flask is great for all beverages. It keeps contents cool and fresh and can be used for hot beverages like coffee, as well. Cold drinks stay cold for up to 25 hours and hot drinks for 12 hours. The Wine Bottle Flask is easy to grip and it will not sweat. It's large enough to hold a full bottle of wine which is 750 ml (25.36 ounces). The Wine Bottle Flask is vacuum sealed triple- wall construction made of 18/8 stainless steel. There's an easy-to-use screw top, and the flask is non-toxic and BPA free. The height is like a normal wine bottle which is 12-3/8 inches in height by 3 inches in diameter. A wine label on the bottle contains information about the item with its bar code. Available in natural stainless steel or black enamel over steel. Suggested retail price: $19.99 Franmara 800.423.5855 www.franmara.com CUTTING BOARD CLEANER FROM HOWARD PRODUCTS Now the entire cleaning, oiling and conditioning process can be done from products manufac- tured by the same company, which gives consumers confidence that all three products will work together perfectly. Some dish soaps can't penetrate wood as deeply as Howard Cutting Board Cleaner can, leaving unreached areas that can harbor harmful bacteria and contaminate your food. Howard Cutting Board Cleaner effectively cleans and neutralizes odors, leaving leaves your wooden kitchen items smelling great, even on well-used cutting surfaces. Dish soaps aren't specifically designed to clean wooden cutting boards; they are designed to cover a broader array of kitchen items. Cutting Board Cleaner is specifically designed for wooden cutting boards and wooden kitchen items. Howard Cutting Board Cleaner does not contain bleach or any other harsh ingredients which can make wooden boards soft and gummy, reducing the life of the board. The minimum wholesale order is only four cases (six bottles each) for a total order of 24 bottles. Howard Products, Inc. 800.266.9545 www.howardproducts.com Jim Donald, President and Chief Operating Officer of Albertsons Companies; Mark Dickinson, co-Founder and Managing Partner of Emerge Strategic Solutions, who will be speaking about how deep grocery discounters are disrupting the fresh products marketplace; and Andy Ellwood, co- Founder and President of Basket, an app that helps shoppers find the best grocery prices in their area, who will be talking about how advances in technology can help retailers in the fresh products marketplace. The Expo will open at 11 a.m. on Sunday, following Rodgers' general session talk. Exhibits will be open until 5:30 p.m. on Sunday, reopening from 11 a.m. until 5:30 p.m. on Monday and f rom 10 a.m. to 2 p.m. on Tuesday, June 12. Lantana Hummus will be among the exhibitors on the show floor with new product launches featuring fruit-forward hummus products that work for breakfast as well as snack times. Jennifer Fleiss will lead off Monday's general session at 8 a.m. Chief Executive Officer and co-Founder of Code Eight, the first portfolio company within Walmart's startup incubator. She is also the co- Founder of Rent the Runway, which makes designer clothing accessible and convenient for women and in the general session will be discussing experiential marketing. She'll also be appearing in a Show & Sell Workshop and in IDDBA's Expert Neighborhood, in which appointments are available for attendees to meet one-on-one with experts who will answer questions. Registration for the Expert Neighborhood appointments is already open at www.iddba.org. Fleiss will be followed to the stage at the general sessions by IDDBA President Mike Eardley, who annually offers in-depth market analysis of the retail grocery industry. If there's a fact or figure anywhere that can help you get a bead on what's ahead for your stores, Eardley is likely to discuss it. He's going to be followed to the stage by Bill McDermott, the CEO of SAP, who will offer tips on how to advance careers to the next level. McDermott will also appear at a Show & Sell Workshop and offer advice in the Expert Neighborhood. Finally for Monday, Daymond John, CEO and Founder of lifestyle fashion brand F UBU and a mainstay of "Shark Tank," will discuss brand building. Tuesday's general sessions convene at 8 a.m. with Eddie Yoon, who will discuss his research for IDDBA on superconsumers, This new research will highlight ways that grocers can learn from foodservice to help expand the marketplace for everyone who's selling food. Yoon is the Founder of Eddie Would Grow, LLC, an advisory firm on growth strategy. Carey Lohrenz will follow him with lessons on leadership that she's learned as the first female F-14 Tomcat fighter pilot in the U.S. Navy. She has since she become an industry pioneer and team performance accelerant, who is uniquely qualified in the fundamentals of leadership, teamwork, winning under pressure, reducing errors, and overcoming obstacles. Wrapping up the general sessions program for 2018 will be Actor Michael J. Fox, who will talk about the power of optimism and the need to see challenges as opportunities. Fox is well known for his roles on the "Family Ties" television program and the "Back to the Future" movie trilogy. In 1991, Fox was diagnosed with young-onset Parkinson's disease and since created The Michael J. Fox Foundation for Parkinson's Research, which is the largest nonprofit funder of Parkinson's research. Registration for IDDBA 2018 is now open at https://www.iddba.org/iddba- show/participate/registration-hotels. KN IDDBA Show BY LORRIE BAUMANN A new kind of shared kitchen has opened in Pasadena, California as part of a plan to build two or three in southern California by the end of this year and then 40 or more by the end of 2019. The Kitchen United facility is designed to give restaurateurs and caterers a place to produce fresh food that they can offer for take-out or home delivery. The facility offers back-of-house services, including integrated point of sale software, order interfaces and a delivery driver waiting area, so that essentially all that's left for the restaurateur to do is to manage the actual food. Kitchen United even handles the cleaning and sanitizing of the space as well as equipment maintenance. " We want people to come in and do what they do best, cook and make amazing dishes. We will provide all of the ancillary services, cleaning, and equipment. We have all of the equipment that they can use," said Kitchen United Chief Culinary Officer Massimo Noja de Marco. "We take care of all of the cleaning, the maintenance, the sanitizing. They pay an hourly charge, and then our staff takes care of sanitizing and resetting for the next user." The facility's equipment includes spaces equipped with prep tables, ranges with ovens below, grills, griddles, convection ovens mixers, pots and pans and smallware. "All they need to do is bring their knives," Noja de Marco said. The 12,000 square food facility in Pasadena has two faces, both operating out of the same shared kitchen facility, which includes three large 1,800 square-foot kitchens and also a shared space that offers 15 distinct work stations – six for cold preparations, eight for hot preparations and one for baking. The shared space can be rented by the hour by artisanal food producers who are developing recipes. A retail space is there for grab-and-go sales, pop-up events and market testing for new concepts. " With these two sides of the business, the kitchen share very much supports artisanal food producers, so that they can start making their products available," said Atul Sood, Kitchen United's Chief Business Officer. "We definitely have interest from that kind of customer base. We feel that we're going hand in hand to support the community so they can place their product in grocery retailers." The facility is seeing interest from people who have one or two recipes for artisanal products and a dream of going into the food business, added Noja de Marco. His Shared Kitchen Smooths the Path for Food Entrepreneurs team can retool those treasured recipes so they're ready for commercial production and then develop new recipes for complementary products, so that the original recipe or two become the basis for a fully developed product line or a complete foodservice menu. "They would like to produce what they are making, right now, in their home and see it on the shelves of a market," he said. "I have goosebumps working with a couple of these young entrepreneurs. ... I want to provide you with the tools that will help you get your product out there." While the facility doesn't have either the licenses or the packaging equipment to process shelf-stable products, the team can offer experience and knowledge to help producers of food products that are sold fresh to go from the cooking they've been doing in their home kitchen to foodservice operation, including instruction and mentoring in applying for local health department licenses in a range of California jurisdictions, according to Noja de Marco and Sood. "We have created templates for a lot of the different health departments in the West. One of the biggest issues that the entities have is that very difficult applications come in with minor blanks that end in them being pushed back for review," he said. "We pretty much hold their hands. We have people who can provide insurance, workers compensation, packaging, research, helping restaurants figure out what travels best and how it can get to a home looking like it was served in the restaurant." The Pasadena facility is just the first of an expansive plan that includes additional facilities in southern California. As those new facilities come online, Noja de Marco anticipates that at least one of them will offer more capabilities for artisanal food producers. "As we grow to other facilities, packaging, bottling and maybe dedicated kosher and gluten free areas, depending on the ask of the people who want to rent spaces," he said. "We'll be able to facilitate an area that will provide those spaces for them." Funding to build out the next spaces in southern California has already been secured through Cali Group, the holding company behind Kitchen United, and other investor angels with experience investing in restaurant technologies, according to Sood. Plans are also in process for an additional round of financing later this year. "We're in this to go big," he said. "We feel comfortable that we have the financing in place to hit those goals." KN (cont. from Page 8)

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