Al Samuelson

The 2026 National Restaurant Show made one thing very clear: Foodservice operators are no longer looking for vendors. They’re looking for operational partners. Everywhere you looked in Chicago, the conversation centered around the same pressures:   • Labor shortages • Margin compression • Operational complexity • Supply chain reliability • Speed of execution • Multi-unit consistency The most exciting innovations at the show weren’t just flashy robots or AI demos. They were systems designed to help operators do more with less — while maintaining consistency, food safety, and guest experience. That shift aligns directly with how we think at KCooper Brands. For years, foodservice consumables have largely been treated as commodities: “Just get me towels.” “Just get me wipes.” “Just get me something cheaper.” But operators today need more than a catalog product. They need: 🔒 Supply chain stability 🌎 Multi-point manufacturing 🚀 Faster replenishment 📋 OEM-level quality control 🍽️ Products engineered for real-world restaurant environments 👥 Partners who understand restaurant operations firsthand At KCooper Brands, our OEM platform was intentionally built around those challenges. Through our Performance Through Technology® model, we control specifications, material performance, and manufacturing execution while leveraging qualified production partners across the country and globally. That allows us to adapt faster, scale smarter, and maintain consistency without the fragility of a traditional single-source manufacturing model. In foodservice specifically, that means helping operators: ✔️ Reduce disruption with spec-matched towel programs ✔️ Improve security of supply ✔️ Support sanitation and hygiene initiatives ✔️ Lower operational waste ✔️ Maintain performance consistency across locations ✔️ Simplify procurement and replenishment The National Restaurant Show reinforced that the future of foodservice will belong to operators who build resilient systems behind the scenes — not just exciting experiences in front of house. AI, automation, and robotics may help restaurants move faster. But operational reliability is still what keeps restaurants running. That’s where modern OEM partnerships matter more than ever. The future of foodservice isn’t just innovation. It’s operational execution at scale.

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From GLP-1-friendly menu innovations to bold beverage creations and “swavory” flavor mashups, new menu trends are shaping the future of foodservice. The latest U.S. and Canada State of the Menu reports highlight the trends, forecasts and strategies operators are using to stay competitive. Read the full press release in the Technomic newsroom: https://zurl.co/MKiuL

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Spoke with a Director of Operations recently overseeing ~100 convenience store locations across multiple states. A few interesting themes from the conversation: ✅ Operational complexity increases exponentially once you cross ~60–80 stores ✅ Foodservice execution is still one of the most inconsistent margin drivers in the industry ✅ Strong operators are more open to growth opportunities than they have been in the past few years Feels like we’re entering a period where experienced c-store leadership talent will be at a premium again. If you need some strong leadership, let's connect. Our Operations talent is top-tier!

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Moments like this are a reminder that the strongest validation doesn’t come only from campaigns or decks, it comes from real reactions. Watching iShowSpeed respond instinctively to our Jans Crispy Cheese Wontons reinforced something I’ve believed from the start, when a product is right, it doesn’t need explanation. It simply wins. What stood out to me wasn’t the virality, but the signal behind it. Today, specialty snacks don’t just move through shelves, they move through culture. They show up in conversations, habits, and moments that feel unplanned and authentic. For retailers and distributors, this kind of moment matters because it reflects how consumers actually decide. Bold, familiar flavors create immediate acceptance. Genuine reactions travel faster than scripted marketing. And products that feel culturally relevant tend to translate more naturally into impulse, placement flexibility, and repeat demand in-store. At Jans, our focus remains simple and unchanged: build products that people choose instinctively. When that happens, attention follows, both online and offline. #FNB #RetailPartnerships #iShowSpeed #ViralMarketing #B2BSales

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**Reyes Beverage Group is expanding its RNDC deal — but Illinois is no longer part of the plan.** The distributor will now acquire Republic National Distributing Company’s operations in Arizona, Colorado, Louisiana, Oklahoma and Texas, adding to previously announced markets including Florida, Hawaii, Maryland, South Carolina, Virginia and Washington, D.C. The addition of four new states marks a significant footprint expansion, with the companies targeting a close as early as the end of May. The move follows an aggressive stretch for Reyes, which has recently added major spirits suppliers and brands as it broadens beyond beer into wine and spirits. 🥃📦 Link to the full story in the first comment below 👇 #BevNET #Distribution #AlcoholIndustry #SpiritsBusiness #WineAndSpirits #MergersAndAcquisitions

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What's the hottest trend dominating menus right now? "Swicy" - the flavor phenomenon that artfully combines sweet and spicy ingredients to create multi-dimensional taste experiences customers can't resist. Our latest foodservice blog explores why swicy works, how to create swicy flavors, and recipe inspiration for your menu in the new year. Read the full blog: https://loom.ly/STHq4aM

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Breakthru Beverage Group has laid off approximately 500 employees following a company-wide “strategic review,” signaling fresh turbulence in the alcohol distribution sector. 📉🍷 In a memo to staff, CEO Tom Bené cited “shifting consumer preferences” and “evolving marketplace dynamics” as drivers behind the restructuring, which aims to realign resources and leverage technology more effectively. The cuts—confirmed by sources to be about half of early rumors—come as rival RNDC also trims operations and explores potential transactions in multiple states. The shakeup lands amid major supplier shifts, including Breakthru’s expanded partnerships with Brown-Forman and Becle, and follows years of consolidation and regulatory scrutiny across the three-tier system. What does it signal for distributors navigating a rapidly changing market? Link to the full story in the first comment below 👇 #BeverageIndustry #AlcoholDistribution #WineAndSpirits #SupplyChain #IndustryNews #ThreeTierSystem

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Mocktails aren’t just a trend—they’re becoming an essential (and profitable) part of modern foodservice. As more guests look for alcohol-free options with the same creativity as cocktails, beverage programs have a real opportunity to stand out while driving strong margins. 🍹 One classic technique worth bringing back? Shrubs. These vinegar-based drinking mixers add bright acidity, fruit, and complexity—perfect for zero-proof drinks that feel elevated. O Olive Pomegranate Vinegar is a great place to start. Its vibrant fruit and balanced acidity make an easy base for shrubs or quick mocktails—just add sparkling water, citrus, or herbs for a refreshing, high-margin menu addition. Thoughtful mocktails = inclusive menus, creative bars, and profitable pours. #Mocktails #ZeroProof #FoodserviceTrends #Shrubs #BeverageProgram O Olive Oil & Vinegar Colavita USA

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Flavor innovation is fueling the next wave of growth in convenience foodservice and consumer packaged goods. But not every trend has staying power. At #NACSShow2025, Philip Santini, Senior Director of Foodservice and Bar Strategy at Rutter's breaks down how to balance creativity with business savvy, and how to spot the difference between a fleeting fad and a flavor worth betting on. Learn how to turn Limited Time Offers into Lifetime Customer Value from our takeaways below.

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2026 will be a year of thoughtful food evolution. Expect flavor-first heat profiles, more fiber and nutrient focus, optimized menus with fewer SKUs, elevated proteins, and culturally rich, hyper-local ingredients, all underpinned by exceptional hospitality. These predictions reflect how foodservice leaders are adapting to consumer demand and operational realities. https://lnkd.in/gG7GidNY

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CEO at Blake's Beverage Co. Andrew Blake discusses how the hard cider segment is playing a positive role in the overall beer category. 🍎 #BeverageIndustry #HardCider #Cider https://brnw.ch/21x1iON

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Gonnella Baking Co. has acquired Lineage Manufacturing, LLC, a maker of frozen dough. Read more about the acquisition here: https://ow.ly/W8tQ50XHv7c #foodbusiness #foodandbeverage #acquisitions 📷: Gonnella Baking Co.

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🚀 New from the OPA! blog: Why Chick-fil-A's Franchisee Model Is Both the Most Selective and Most Profitable in QSR Chick-fil-A's franchise model is a hidden gem in QSR, balancing exclusivity with profitability while setting new benchmarks. Read the full article → https://lnkd.in/ei5cT38G #restaurants #commissionfree #restauranttechnology #firstpartyordering #QSR #restauranttech

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The food and beverage labor pool isn’t shrinking. It’s vanishing. Labor force participation just dropped a full percentage point in a single month. Unemployment is climbing. And the BLS quietly revised May and June job numbers down by over 250,000-nearly 89%. This isn’t a blip. It’s a permanent shift that will continue due to US birth rates since 2007. For QSR, fast casual, and hospitality sectors, the staffing model we’ve relied on for decades is collapsing. And it’s not coming back, at least not in our lifetime. That’s why we’re investing in unattended food and beverage systems that don’t just serve prepackaged beverages and meals. They prepare fresh, high-quality products on demand. Automation isn’t about replacement, it’s about continuity If you’re running food operations in a hospital, university, military base, airport, or transit hub and still think traditional staffing is the answer, you’re way behind the current market trends. The choice isn’t between humans and machines. It’s between adapting-or losing the offering altogether. #workforce #labor #foodandbeverage #buildingthefuture

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Succeeding in today’s competitive beverage market requires a full-view analysis of the beverage alcohol and beer industry – one that brings together On- and Off-Premise data for a complete, unified market perspective. At this year’s National Beer Wholesalers Association's Annual Conference, join Andrew Hummel, Director - Beverage Alcohol, North America, and Kaleigh Theriault, Director - Beverage Alcohol Thought Leadership, as they present: Zoom Out, Win Big: Giving Your Team a Full View of the Total Beverage Alcohol Market. Attendees will receive an exclusive first look at new analysis to challenge industry myths—combining scan, panel, and On Premise insights. As consumers continue to moderate their beverage alcohol consumption, understanding the total industry landscape is more critical than ever. This session, tailored for beer distributors, will explore: -Navigating both On- and Off-Premise channels -Uncovering growth opportunities in a shrinking volume market -Deploying Beer First tools to complete the sale 📍 Attending National Beer Wholesalers Association Convention & Trade Show? Stop by and connect with Drew and Kaleigh in person to dive deeper into the insights and tools that can help your team win big. #TheFullView #Beer #BeverageAlcohol #OnPremise #Distribution

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