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Brandon Moss shared thisOur QA Manager Courtney Adler is attending the SQF Unites Confrence to learn more about food safety and SQF. Looking forward to see what new information you come back with. #foodsafety, #SQFunites, #musegelatoBrandon Moss shared thisMade it to #SQFunites and ready to learn! Looking forward to the knowledge swap with other dairy folk, and the panels about small businesses and validations and verifications, as that it something I keep getting confused with. Hopefully I get all the answers I need to make my food safety program the best and to get us some amazingly high scores on our next audit! Wish me luck! #foodsafety Ps: I keep saying convention instead of conference. Not at lot of cosplayers here, huh?
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Brandon Moss shared thisI'm so proud of our QA Manager Courtney Adler for this great article in Quality Assurance & Food Safety Magazine. She is even on the cover of the printed magazine. Courtney has helped Muse Gelato increase our food safety and quality program tenfold. She introduced in-house lab testing, and more than tripled our daily sanitation verifications. Additionally, she is one of the reasons everyone loves coming to work. Congratulations on your article thanks for keeping our food, employees, and customers safe!! #foodsafety #musegelato #copackYoung Professionals in Food Safety: Courtney Adler, 35Young Professionals in Food Safety: Courtney Adler, 35
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Brandon Moss shared thisBrandon Moss shared thisDid you know we have a Multi Unit Restaurant Program? 🤔 We have many elite customers that are using this program. Where Culinary, Marketing and 🍨 Flavor 𝙘𝙤𝙡𝙡𝙞𝙙𝙚. We develop with your culinary and marketing teams a unique craft flavor only available at your establishment. ✨ These could be seasonal culinary creations, brand extension flavors or out of the box flavors intended for social media exposure. 👉Would you like to chat with us and see what creation we can make for your establishment?
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Brandon Moss shared thisA simple Island dessert that uses our Double Chocolate Gelato is packed with intense flavor, contrasting textures, complementing flavors, and aesthetically pleasing. - Low Food Cost -High Margins - Quick Labor -A flavor customers return for Contact Rachel Bell to analyze your menu for creative ideas to increase dessert revenue. #desserts #musegelato #restaurant # #foodservice #brandingBrandon Moss shared thisDoes your menu feature a 𝓁𝓊𝓍𝓊𝓇𝓎 dessert? It should! We would love to talk to you about adding our 𝓁𝓊𝓍𝓊𝓇𝓎 gelato for your customers. Contact us 📞today to hear more!
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Brandon Moss shared thisWe supply the cruise industry here in Florida. That business is very important to so many small companies that service the cruise ships. Lets get sailing again!!!Brandon Moss shared thisThe past year has been difficult for everyone in so many ways. Fortunately, the vaccine is changing the game. Every single industry is in some phase of operating or planning to return to operation with the exception of the cruise industry. After leading the industry in developing science-led health & safety protocols with our Healthy Sail Panel of experts that have since been proven effective, we know we are more than ready to go. Royal Caribbean Group ships have been sailing since December outside of the U.S. and have carried more than 100,000 people safely already. Industry-wide, nearly 400,000 guests have enjoyed safe, pleasant journeys in 10 markets since last July. That’s why we are joining CLIA in petitioning CDC and US policymakers to allow cruising to resume, as other travel & hospitality industries have been able to. CLIA has launched a “Ready Set Sail” campaign to raise our collective voice. If you would like to add your voice, you can visit https://lnkd.in/eP2uUUp to leverage their easy-to-use tools, to ask your senators and representatives to make resumption of cruising an urgent priority. We believe we can, and must, be part of the country’s re-opening this summer, sailing from U.S. ports in July. We can’t wait to welcome you aboard again!
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Brandon Moss shared thisOften a diner's last impression on a dining experience is the dessert. Leave a lasting impression using a custom flavor of ice cream, gelato, or sorbet that elevates and extends your brand's core image. This CRAVE is a marketing tool that brings them back. Rachel Bell can get you started. #marketing #branding #fashion #multiunit #dessert #icecreams #gelato #MuseGelatoBrandon Moss shared thisWant a great way to 𝕖𝕝𝕖𝕧𝕒𝕥𝕖 your brand? Why not try adding in our 𝓁𝓊𝓍𝓊𝓇𝓎, custom, authentic gelato? With so many 𝕔𝕦𝕤𝕥𝕠𝕞 flavors to choose from, you are sure to find something that will 𝕎𝕆𝕎 your customers! Contact us today to learn more!
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Brandon Moss shared thisI can't believe we have been building Muse Gelato since 2005. still growing strong.Brandon Moss shared this✨𝕋𝕙𝕣𝕠𝕨𝕓𝕒𝕔𝕜 Thursday: In 2005 when Andi and Brandon Moss founded Muse Gelato it was decided that only quality ingredients would be used in our authentic Italian gelato. This principle is true today and is the benchmark for all the products Muse Gelato produces. Our process is the same hand crafted method used in Italy to create a true artisan gelato. And the inspiring intense gelato flavors is the proof!
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Brandon Moss shared thisRachel Bell is our National Sales Manager. She is booked through the end of May doing cuttings with new clients throughout Florida. We are so proud of her hard work, dedication, and commitment to customer success. Go, Rachel!!! Keep up the SWEET work!Brandon Moss shared thisWhat could be a better way to celebrate 𝒩𝒶𝓉𝒾𝑜𝓃𝒶𝓁 𝒞𝒶𝓇𝒶𝓂𝑒𝓁 𝒟𝒶𝓎 than to add Caramel Sea Salt Ice Cream🍨 to your menu? It’s the perfect sweet and salty combination that everyone is sure to love❤️! Contact us📞 today to discuss our wholesale options for this amazing flavor!
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Brandon Moss shared thisthis is my favorite. just saying. have a sweet dayBrandon Moss shared thisWhat could be better than chocolate 🍫 AND caramel? These two flavors taste 𝕒𝕞𝕒𝕫𝕚𝕟𝕘 together and are one of the 𝕗𝕒𝕧𝕠𝕣𝕚𝕥𝕖 flavor combinations! Today is ℕ𝕒𝕥𝕚𝕠𝕟𝕒𝕝 ℂ𝕙𝕠𝕔𝕠𝕝𝕒𝕥𝕖 ℂ𝕒𝕣𝕒𝕞𝕖𝕝 𝔻𝕒𝕪 so stop by our shop and get some today! 🍨 #chocolate #caramel #flavors #nationalchocolatecaramelday #chocolateandcaramel #icecream #gelato #desset #sweettreat #sweet #treat #orlandogelato #gelatofl #gelatoorlando #wholesale #retailorlando #retail #wholesaleorlando #restaurants #culinary #culinaryorlando #orlandorestaurants #themeparks #cruise #hospitality #gelatoislife #musegelato #italiangelalto #luxurygelato #handcraftedgelato
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Brandon Moss liked thisBrandon Moss liked thisAfter 3 and a half years, I'm closing this chapter at United Parks & Resorts. I got to work alongside some genuinely great people. Brian Lamka, thank you for the leadership and trust; you gave me the room to own things and grow. Kousthub Raghavan, I've valued your partnership and perspective more than you know. Brent Vescogni, MBA, thank you for always being someone I could count on to get into the technical weeds and figure it out together. And Jessica Lai, you've been an incredible partner through it all. Along the way, I got to lead Mobile Food Ordering (MFO) and Ride Wait Time Automation, and I learned so much from both, about the business, about our guests, and about myself. But beyond the projects, what I'll carry with me is the people. This team showed up, solved problems, and cared about getting things right for our guests, every single time. And on a personal note, this job meant I got to bring my family to the parks I helped build. Watching my kids light up in front of the SeaWorld Parks & Entertainment Orlando sign is something I won't forget. Grateful for the "ride". Onward to what's next!
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Brandon Moss liked thisBrandon Moss liked thisAfter 9 years with Southern Rock Restaurants | McAlister's Deli , I have decided to move on to Culver's Restaurants! I wish the best for McAlisters Deli and Southern Rock as over the years they have given me and my family many Amazing memories and experiences. They challenged me to be the best version of myself, gave me so many tools to help others and most of all, the friends I’ve made along the way. Thank especially to David Blackburn, as he was my mentor through this entire process. Nothing but love for this company and that man! Now, to bigger things! I’m am so excited for my family and I to start this new journey! A final, Have Fun No Regrets!
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Brandon Moss liked thisTime well spent at Valencia College’s School of Hospitality Management, downtown campus! Being part of the Culinary Advisory Board keeps me connected to great colleagues, sparks meaningful conversations about future talent, and strengthens the partnership between Universal Orlando Resort and their culinary program. This year’s Grand Buffet was a true highlight — the students did a phenomenal job showcasing their skills and passion.👏 #CulinaryArts #HospitalityManagement #ValenciaCollege #AdvisoryBoard #CulinaryEducation #universalorlando #uochefs
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Brandon Moss liked thisBrandon Moss liked thisI am humbled and honored to be selected as the next Inductee into The National Association of Catering and Events (NACE) Hall of Fame. To be included with this amazing group of Leaders and Visionaries in our Industry is truly amazing. I am proud to have worked alongside and been mentored by these individuals! https://lnkd.in/e4dcwGdg
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Brandon Moss liked thisBrandon Moss liked thisToday my son, Lucas, stepped into my world at Universal Orlando Resort as an honorary Team Member, and watching him experience the magic firsthand was a highlight. From battling aliens to casting spells to meeting the talented people I get to work with every day, he soaked up every moment. Proud to be part of a place where adventure, creativity, and connection are part of the job. #UniversalOrlandoResort #TakeOurKidsToWorkDay #UniversalDestinationsandExperiences
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Brandon Moss liked thisBrandon Moss liked thisI read that rhode skin generated 10 million in media value at COACHELLA this year. That number tells you almost nothing until you look at how they built the weekend: They ran a full campaign with the pop up sitting at the center of it. A Rhode x The Biebers product drop landed in the same window as the activation. Hailey Bieber showed up inside the footprint. Justin Bieber headlined the festival. The activation itself was designed to generate content, not just host it. Every single layer reinforced the other three. This is where I think a lot of brand teams still get stuck. They treat an activation like a standalone line item. Budget here, footprint there, measurement in a deck at the end of the quarter. Then they wonder why the results feel underwhelming. A festival footprint is one moment inside of a campaign. The moment only works when every other piece is working with it. Product timing. Talent timing. PR timing. Content timing. Media timing. It all compounds, or none of it does. My honest take: >> The best experiential work right now is being orchestrated inside brand teams that know how to sequence a full cultural window. Creative agencies alone cannot carry it. The agencies winning the biggest plays are the ones stepping into that orchestration with the brand. If you are planning any festival or cultural tentpole activation for the rest of 2026, do the audit first. What else is launching that week. Who is in the room. What the PR and content plan looks like. Then design the footprint. You cannot retrofit a moment. #ExperientialMarketing #FestivalMarketing #BrandStrategy
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Brandon Moss liked thisBrandon Moss liked thisWe are thrilled to welcome JOE MAHONEY CPCE to the Marriott Orlando Downtown as our new Banquet Manager! Joe brings a strong passion for hospitality and event excellence. He is an active member of NACE (the National Association for Catering and Events) and was recently inducted into the NACE Hall of Fame, an honor that highlights his leadership and lasting impact on the catering and events industry. We’re proud to have Joe join our leadership team and look forward to the experience, care, and energy he brings to our banquet and events operation. Welcome to the team, Joe! #WelcomeToTheTeam #MarriottOrlandoDowntown #HospitalityLeadership #BanquetLeadership #EventExcellence #HospitalityProfessionals #AFPManagement
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Brandon Moss liked thisBrandon Moss liked thisThe Ben & Jerry's vs. Magnum legal battle is still very much alive — and just got a new chapter. 🍦⚖️ Since 2024, Ben & Jerry's and its independent board have been locked in a legal battle in a US district court in New York — first with former owner Unilever, and now with Magnum, following the ice cream business being spun off in December. A quick recap of where things stand: ● 𝐓𝐡𝐞 𝐜𝐨𝐫𝐞 𝐢𝐬𝐬𝐮𝐞 — claims that Magnum has sought to weaken the independence built into Ben & Jerry's structure, including attempts to appoint new directors and override agreed governance arrangements ● 𝐍𝐞𝐰 𝐝𝐞𝐯𝐞𝐥𝐨𝐩𝐦𝐞𝐧𝐭 — the Ben & Jerry's Foundation, which had its funding cut by Magnum, has won a court ruling allowing it to join the lawsuit, calling it a significant moment in defending its autonomy ● 𝗪𝐡𝐚𝐭 𝐁&𝐉'𝐬 𝐅𝐨𝐮𝐧𝐝𝐚𝐭𝐢𝐨𝐧 𝐬𝐚𝐲𝐬 — Liz Bankowski, president of the Foundation board, put it plainly: "This is about more than a contract — it's about whether a corporation can weaponise a governance structure and withhold funding when prior commitments and values become inconvenient" ● 𝐌𝐚𝐠𝐧𝐮𝐦'𝐬 𝐫𝐞𝐬𝐩𝐨𝐧𝐬𝐞 — rejected the claims, says it remains fully committed to Ben & Jerry's, and described the governance changes as standard practice consistent with the original merger agreement This battle is keeping both brands in the spotlight, and that's convenient for everyone. But the real question being tested here is how far an independent board can actually go in protecting a brand's activist identity and social purpose. Ben & Jerry's was THE example of how an ice cream company could stand for something beyond the pint. Are we willing to let that go for the benefit of market shares? #icecream #food #foodandbeverageindustry #foodinnovation #frozenfood #dessert #desserts #treats #sweets #BenAndJerrys #Magnum #CorporateGovernance #BrandIdentity #FoodIndustry #SocialPurpose #TMICCBen & Jerry’s Foundation joins legal fight over independence from MagnumBen & Jerry’s Foundation joins legal fight over independence from Magnum
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Food and Beverage Council
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