Andrew Dixon

PIZZA FREAK CO. Launches Foodservice Line in Florida; Partners with Spectrum Food & Beverage Solutions for Statewide Representation Chef-created by Brad Kilgore and Brad Daniels; menu-ready pizza foundations built on a proprietary focaccia-style crust process MIAMI, FL / PHILADELPHIA, PA — January 2, 2026 — PIZZA FREAK CO., the chef-created frozen pizza company co-founded by Chef Brad Kilgore (Miami) and Chef Brad Daniels (Philadelphia), today announced the launch of its foodservice line in Florida, now represented statewide by Spectrum Food & Beverage Solutions. Developed specifically for professional kitchens, PIZZA FREAK CO. delivers menu-ready pizza foundations designed for resort hotels, bars and lounges, private clubs, catering, and high-volume culinary programs—helping chefs execute quickly while still delivering a signature guest experience. PIZZA FREAK CO. was created by Kilgore and Daniels for use in their own hospitality concepts. Over two years, the team developed a proprietary process to produce its focaccia-style crust and its critically acclaimed, family-size cheese pizza platform—built for consistent bake performance, dependable holding, and chef-driven customization. Chef Brad Kilgore is a Food & Wine Best New Chef (2016) and a James Beard Award finalist. He has also been recognized by Miami New Times' Best of Miami for Best Chef (2023) and Readers' Choice Best Chef (2020). Chef Brad Daniels is a Philadelphia chef and 10-year Vetri Restaurant Group alum who currently leads three restaurant concepts in the Philadelphia market. Daniels brings a working-operator perspective to every detail of the foodservice program—from kitchen flow and labor realities to consistency, portioning, and service speed. The brand has earned national culinary attention, including a debut at the 40th annual Food & Wine Classic in Aspen (June 16–18, 2023) and a return appearance in 2025. Availability: PIZZA FREAK CO. foodservice products are now available for Florida operators through Spectrum Food & Beverage Solutions. For specifications, samples, and on-site tastings, contact Spectrum or PIZZA FREAK CO. directly. Media & Sales Contacts Spectrum Food & Beverage Solutions (Florida Foodservice Representation) PIZZA FREAK CO. Randy Rubin President/CEO Phone: 305 915 8657 Email: Randy@spectrumfbsolutions.com Matthew McKenney, Co-Founder Phone: 215-514-8310 Email: mckenneym@pizzafreakco.com

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Coming Next Week: New Convenience Foodservice Vision Group (CFVG) Vision Report! The August 20th Convenience Foodservice Vision Group virtual meeting, facilitated by Richard P., COO of Food Trends Think Tank, featured guest speakers from Upshop: Mike Weber 🛒, CMO, and Steve Brask, director of business intelligence, who delivered their presentation "Winning with AI". The discussion addressed how businesses can approach AI transparently and understand its capabilities to unlock new possibilities. The latest CFVG Vision Report, "Embracing AI to Elevate Foodservice," highlights that discussion, during which members shared insights and challenges on practical artificial intelligence applications, implementation strategies for transformational opportunities across convenience stores and foodservice operations. The discussion emphasized how AI can optimize thousands of daily decisions, address data quality challenges, and enable businesses to implement demand forecasting and waste reduction strategies, even with imperfect data infrastructure. Thank you Ally Supporters McLane Company, Inc. and Upshop. Subscribe today to be notified when new Vision Reports are released: https://lnkd.in/eEQe-A7G #conveniencestores #foodservice #retail #AI #artificialintelligence myra kressner Eva Strasburger Roy Strasburger Jon Cox MBA

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Far Niente Wine Estates has named Shawn Conway as its new CEO, with interim CEO Carol Reber moving into the role of Chairman of the Board. Conway brings 30 years of leadership experience in wine, coffee and spirits, including CEO roles at Ste. Michelle Wine Estates and Peet’s Coffee. He will oversee Far Niente’s six wineries, working closely with vineyard and winemaking teams to enhance consumer connections and uphold the company’s legacy of craftsmanship. Conway’s appointment marks a new chapter for Far Niente, driving strategic growth and continued excellence in Napa Valley winemaking. Read the full press release: https://zurl.co/Vvwt5

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Easter continues to be a high-impact moment for foodservice—and menus are evolving accordingly. Brunch remains a key traffic driver, while classic dishes hold strong. What’s changing is how operators are approaching them: more emphasis on shareability, subtle elevation, and seasonal relevance that adds value without overcomplicating execution. For operators, the opportunity is clear: • Elevate familiar dishes to justify the occasion • Incorporate shareable formats that drive group ordering • Introduce seasonal flavors in ways that feel thoughtful, not forced #FoodserviceTrends #MenuInnovation #EasterMenu #FoodserviceMarketing #RevelryAgency

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Coffee isn’t just a beverage—it’s a brand touchpoint, a revenue driver, and a guest memory in the making. We recently sat down with Mary Regis, Northeast Division Manager at Segafredo Zanetti and a proud Inner Circle Member of BLLA, to explore how boutique hotels can elevate their coffee and beverage programs without increasing operational complexity. Mary shares insights on: ☕ Common missteps in F&B strategy 🌱 How sustainability can be meaningful, not performative 💡 Emerging coffee trends like cold brew in cocktails 🤝 The power of working with aligned partners A must-read for boutique hoteliers rethinking their F&B experience: https://lnkd.in/gETTXsqF #BLLA #BoutiqueHotels #HospitalityLeadership #FandBStrategy #SegafredoZanetti #CoffeeCulture #SustainableHospitality #IndependentHotels #BoutiqueFNB #InnerCirclePartner

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Restaurants face constant pressure: rising costs, shifting guest expectations, and the need to do more with less. At QSR Automations, we’ve spent decades helping operators meet these challenges with tools that simplify the complex—so staff can focus on what matters most: serving guests and driving growth.

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"We want the nurses and doctors to be so inspired by the food that they tell the patients," says Chef Jeffrey Quasha, VP of Culinary Services in a recent article from FoodService Director. Learn how he's working to "break down the walls" between patient and retail dining, the details of his signature dish, and his tips for delicious, sustainable cooking: https://bit.ly/417V01m

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Cocktail vs Mocktail— Do You Know the Difference? Understanding beverages is an essential skill in hospitality and Food & Beverage service C o Cocktail c Alcoholic mixed drink k Made with spirits, mixers & garnishes t Bold and complex flavors a Mocktail i Non-alcoholic mixed drink l Made with juices, syrups, herbs & fruits Refreshing and suitable for everyone v Why this matters in hospitality? s Better guest recommendations Improved beverage knowledge M Increased guest satisfaction o Stronger upselling opportunities c Learn. Serve. Grow. k https://lnkd.in/gJ57WrkC #Cocktail #Mocktail #BeverageKnowledge #FoodAndBeverage #Hospitality #Bartender #HotelManagement #Mixology #HospitalityStudents #restaurantservice

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Foodservice preferences are shifting fast. It’s not just QSR vs. fast casual anymore. 📊 72% of consumers now see c-stores as a QSR alternative. At the same time, convenience and value are driving decisions, and more consumers are simply too tired to cook. So where does your business fit in this new landscape? In this month’s FI Monthly Report, we break down who’s gaining share, what’s driving demand, and where the biggest opportunities are. 👉 Download the full report here: https://lnkd.in/ecxwHKkQ #FoodService #RestaurantTrends #RetailTrends #ConsumerBehavior #FoodServiceTrends

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Strategic Menu Development for Event Catering. Executive Chef Stephen's approach to seasonal menu development demonstrates the intersection of culinary excellence and operational efficiency. This week's focus: Butternut Squash Applications 🧑‍🍳 Soup course for cocktail receptions 🧑‍🍳 Plated dinner component with caramelization 🧑‍🍳 Buffet service featuring herb roasting Strategic Benefits: 🧑‍🍳 Single ingredient sourcing reduces complexity 🧑‍🍳 Multiple preparations showcase culinary versatility 🧑‍🍳 Seasonal availability ensures peak quality and cost efficiency 🧑‍🍳 Varied applications prevent menu fatigue across concurrent events Professional event catering requires both culinary artistry and operational sophistication. Our kitchen operations support diverse service styles while maintaining consistent quality standards across all event types. Chesapeake Conference Center: Where culinary excellence meets operational capability. Book your next event with the culinary experts! https://lnkd.in/geFMqKBZ

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CAVA Group is defying the tough food industry landscape with a 10.8% jump in same-store sales, even as its stock is down over 28% this year. CEO Brett Schulman credits loyal customers to modest price hikes - just 15% since 2019 versus nearly 40% at McDonald’s - and plans to open up to 68 new locations in 2025. Wedbush’s Nick Setyan calls CAVA the Mediterranean answer to Chipotle, signaling strong growth potential in fast-casual dining. With lines “just non-stop” at new locations like Phoenix, how far can CAVA’s expansion go? Andrew Rebhun Corey Cheek More ⬇️

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Get ahead in the restaurant business with insights from Katie Molinaro, director of research and development, Institutional Foodservice Business. She shares how we are helping operators deliver more value through smarter workforce strategies in FSR’s new digital report. Learn how we are helping deliver value for our customers today: https://bit.ly/4nYo9WR

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60% of consumers say they look forward to signature sauces at restaurants, yet fewer than half of operators say they’re known for one. The challenge? Delivering standout flavor without the added BOH labor and complexity. That’s where plus-one and ready-to-use, chef-crafted culinary sauces, pastes and purees come in. Signature flavor doesn’t have to mean scratch-made chaos. Sometimes it just means a smarter pantry back-of-house. Source: Datassential, Sauces, Condiments & Dressings Report (Aug 2025)

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Thanks to QSR Magazine for this smart reminder that flexibility on both lean and expansive restaurant menus can be a strength. ➡️ A lean core menu ensures consistency, operational efficiency, and control over costs. QSR Magazine ➡️Yet, periodic expansion or specials allow brands to test innovation, capture trends, and keep customers engaged. QSR Magazine ➡️The winning formula is a hybrid approach: maintain a rigorous baseline, but leave room to experiment and evolve without destabilizing operations. For operators, menu strategy isn’t about choosing one path over the other, it’s about balancing stability and creativity. Read more here: https://lnkd.in/eZT5swCB #RestaurantStrategy #MenuInnovation #RestaurantGrowth #Foodservice #RestaurantTrends #QSR

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Competing on price alone is becoming a losing strategy. Diners now care more about food quality, convenience, and speed than simply finding the cheapest meal. Restaurants that connect their ordering, loyalty, and kitchen systems into one unified experience can reduce friction, prevent bottlenecks, and deliver better execution across every channel. 👇 Download the 2026 Phygital Index Report to see what today’s diners really expect. https://lnkd.in/ei99dszH #RestaurantTech #DigitalOrdering #QSR #CX

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