Author Archives: Susan Holaday/Foodservice East Online

About Susan Holaday/Foodservice East Online

Longtime foodservice journalist - edit and publish 90+ years old FoodserviceEast.com which just went digital at www.foodserviceeast.com with news, new products, personnel information, trends and stories.

Dunkin’ introduces new Matcha lattes

CANTON, MA – Dunkin’ Brands introduces two new healthy products – Matcha lattes and a protein muffin.

Paul Racicot, director of Global Culinary Innovation for Dunkin’, points out that whether customers are avid Matcha Latte drinkers or just trying it for the first time, they can expect “an authentic, quality experience that matches the they know and love” from the brand.

Matcha is created by stone grinding young green tea leaf buds to a fine powder. It is made with high quality produced in the Nishio region of Aichi prefecture in Japan.

The product will be available starting February 26, says Racicot. The lattes were tested last year in Springfield, MA and Phoenix, AZ. “Whether you’re an avid Matcha Latte drinker or are trying it for the first time, guests can expect an authentic, quality experience with Dunkin’s Matcha Lattes. We’re excited to offer millions of Americans a delicious new way to run on Dunkin’ that perfectly matches the iconic brightness and energy that they know and love from our brand,” Racicot declares.
Another new product, a protein muffin with 16 grams of protein, pairs well with the new latte, he notes, and features blueberries, cranberries, and sunflower and pumpkin seeds. The muffin will be available for a limited time at participating restaurants across the U.S. starting February 26 as well.

 

 

 

 

Faces & Places

ROTI MODERN MEDITERRANEAN – Justin Seamonds, former president of Dean & DeLuca, replaces Carl Segal  as CEO. Segal moves to new CEO of information at Reef Technology. Seamonds was also CEO of Snack Street which has Mediterranean bowls, sandwiches and salads at 42 sites.

DENNY’S – Mark Wolfinger succeeds John Miller as president. Miller remains in the CEO post. Separately, Robert Verostock moves up to CFO where he succeeds Wolfinger.

 

NAMES & PLACES

BOSTON MARKET – Eric Wyatt replaces Frances Allen as CEO at this chain which now has 376 units across the country. The chain’s plans call for creating a new office of the CEO with Chief Financial Officer Caryn Doyle and Chief Administrative Officer Randy Willer. With 367 sites, it has closed about one-tenth of its total 400-plus units. In 2018 system sales dropped 1.3 percent to $558 million. Later data is not immediately available. Wyatt is a former vice president of operations for Panera Bread and later, since 2018, at Boston Market.

The Anchor Boston brings new life to Shipyard Park

CHARLESTOWN, MA – The Anchor Boston, a new venue in the Navy Yard’s Shipyard Park since last summer, sought to “bring vibrancy to the public realm” and quickly succeeded with its two-story public gathering space, performance venue and open-air wine and beer garden where it offered free programs, live entertainment and more.

The owner, Chris Sinclair, who began doing events as a way to make money in high school, created what became The Anthem Group as a marketing agency in college and today, operates it to include catering, concessions, and most recently in the Navy Yard, a full service restaurant, bar and beer garden, The Anchor. This past Summer and Fall seasons saw the restaurant bring a host of activities and hundreds of people to an under-served area.

Sinclair believes that when a business does well, it must use that success to help the community it serves. Even when something has not been done previously, he says, that is no reason to not do it. Coming into a neighborhood that has been underserved in terms of entertainment and foodservice venues since it first opened in the early ‘80s, The Anchor brought an estimated 100,000 visitors to the new outlet.

He sees a way for his company to grow and evolve as it “leaves an imprint” on the city through a “pioneering initiative” on what had been a relatively untapped area on the city’s waterfront. The Anchor offered some 300 free public programs and events, including movies and games as it focused on what Sinclair calls “ the right things for the venue.”

The venue reached out to residents of public housing projects in the area as well as Navy Yard residents with its many programs. Going forward, it now has many residents who hope to collaborate “significantly,” he says. He hopes to replicate offerings such as a movie and paint party, as well as inviting vendors to offer their wares in a sales setting along the harbor. The group exceeded its goals for public programs for the first year, he says, and hopes to extend its season this year. Anchor’s customers and audience came from all 50 states as well as 40 countries,

For the holiday season, Anchor offered a winter garden with brightly lighted Christmas trees, both large and small, and giant “candy canes.”

Sinclair notes that the group has had numerous requests for an extension of Anchor’s season and plans to start earlier in the Spring this year. “We are working to have scenarios to improve our food and do more events, and plan even more community engagement,” he says. They may, he adds, replicate the formula for other venues. “It’s a true passion of mine,” Sinclair points out. “It was a pretty park but was largely under-used so we sought to create a multi-faceted program with arts, entertainment and hospitality.”

The Anthem Group and Anchor credit the mayor’s office and BPDA for their support and help. The group had a three-tiered jobs program that employed and trained persons transitioning from homelessness back to the workforce.

 

 

 

 

 

The Anchor Boston brings new life to Shipyard Park

 

CHARLESTOWN, MA – The Anchor Boston, a new venue in the Navy Yard’s Shipyard Park since last summer, sought to “bring vibrancy to the public realm” and quickly succeeded with its two-story public gathering space, performance venue and open-air wine and beer garden where it offered free programs, live entertainment and more.

 

It’s owner, Chris Sinclair, who began doing events as a way to make money in high school, created what became The Anthem Group as a marketing agency in college and today, operates it to include catering, concessions, and most recently in the Navy Yard, a full service restaurant, bar and beer garden, The Anchor. This past Summer and Fall seasons saw the restaurant bring a host of activities and hundreds of people to an under-served area.
Sinclair believes that when a business does well, it must use that success to help the community it serves. Even when something has not been done previously, he says, that is no reason to not do it. Coming into a neighborhood that has been underserved in terms of entertainment and foodservice venues since it first opened in the early ‘80s, The Anchor brought an estimated 100,000 visitors to the new outlet.

 

He sees a way for his company to grow and evolve as it “leaves an imprint” on the city through a “pioneering initiative” on what had been a relatively untapped area on the city’s waterfront. The Anchor offered some 300 free public programs and events including movies and games as it focused on what Sinclair calls “ the right things for the venue.”

 

 

 

 

 

Wine(s) of the Week – Red wines for winter sipping

Winter’s here and colder weather with it means it’s time for hearty reds that warm our bodies and our spirits. We have a half dozen that fit the bill and come from around the globe from France to Portugal to California.

Chateau La Croix des Pins, Le Villages Ventoux AOP, “Les 3 Villages”  2017 – Cape Classics in New York brings this French charmer to the U.S. It’s a blend of 55% Grenache Noir, 35% Syrah,  5% Marselan and  5% Carignan. It’s 14% ABV. Fresh and juicy, it is aged for 15 years for a rich, smooth finish. Each of the varietals is aged separately in stainless vats for 13 or more months.

Waterbrook 2014 Cabernet Sauvignon Columbia Valley – In Walla Walla, WA This winery was a founder, taking its name from the Nez Perce Indian dialect which translates to “Running Water.” Bold and aromatic, it has scents of currant and plum, toasted oak and dark chocolate. Smooth, with a long finish, it makes its own statement.

Lab of Portugal,Vinho Regional Lisboa 2016 –  This is a red medium dry wine from vineyards with clay and limestone soils and comes from Castelao (35%), Tinta Roriz (25%), Touriga Nacional (15%) and  Syrah (23%). It undergoes traditional fermentation and long maceration followed byaging in new oak barrels for four months. It is produced by Casa Santos Lima.

Fetzer Coro Mendocino 2010, is produced in Hopland, CA, blending 67% Zinfandel, 13% Syrah and 10% Petite Syrah. The wine combines five Zinfandel selections from the same vineyard for complexity. “The expression of “place” is the characteristic that the winemaker seeks to showcase. It is uniquely Californian, rich, distinctive and flavorful.

Kanonkop Estate Wine Paul Sauer 2014, made in the Simonsberg-Stellenbosch area of South Africa, is rich and full-bodied with a deep ruby red color, classic elegance and notes of black currant, red berry and cassis. The vines are, on average, 23 years old, the winemaker notes. It ages in new French oak, medium toasted, for 24 months. Rich and flavorful, it’s a blend of 74% Cabernet Sauvignon, 17% Merlot and 9% Cabernet Franc.

Feuille De Garance Cotes Du Rhone 2018 is 14.5 percent alcohol by volume, says the importer, Cape Classics and comes from Domaine Rouge Garance in the south of France. It’s classic, rich and spicy, blending 60% Grenache, 30 % Syrah and 10% Cinsault.  It is eco-certificed organic and has 14.5 percent ABV. The vines are said to be a minimum of 20 years old and grow in hard clay and limestone-based soils. It has aromas of crushed fruit, earthy with raspberry, spice and tart cherry notes.

 

 

 

 

Dunkin’ to launch new Oatmilk Latte

CANTON, MA – Dunkin’ Donuts will launch a new Oatmeal Latte beverage in its restaurants this Spring made with “handcrafted espresso and creamy Oatmilk.” For consumers in California, free samples will be available every Friday in January.
The oatmilk will be added to hot and iced coffees as well as frozen beverages. Dunkin’ is also offering almond milk as dairy alternative at restaurants nationwide, the company points out.