Category Archives: Uncategorized

Tork wins Best Marketing Strategy award

PHILADELPHIA – Tork, a hygiene brand from Essity, was awarded Best Marketing Strategy from Tissue World this Spring for its Take Back The Lunch Break program. The company’s research shows that while hour-long lunch breaks may be gone, their demise may be negatively impacting employee job satisfaction in U.S. workplaces. Research by the company, a manufacturer of hand towels, toilet paper, napkins and soap, shows that nearly 90 percent of employees view the ability to take a lunch break as critical when seeking new jobs, only 62 percent feel encouraged to take one. That discrepancy, a Gallup study of U.S. employee engagement showed that only a third of American employees are engaged in their jobs and that those taking such breaks daily score higher on a wide range of employee engagement metrics such as job satisfaction, likelihood of continuing to work for the company, and recommending their employer to others. Interestingly enough, 88 percent of North American employers say their employees are encouraged to take regular lunch breaks, showing a large disconnect between them and their workers as only 62 percent of them actually feel encouraged. Don Lewis, president of Professional Hygiene at the company, notes that Tork’s research show getting fresh air, exercise or merely going out to buy lunch can improve how employees feel about their work and their employer. Their hesitancy is attributed to fear of being judged by bosses and coworkers. A Tork survey shows their concerns may be justified, noting that: • 34 percent of bosses consider how often an employee takes a lunch break when evaluating their job performance. • 22 percent of bosses think that employees who take a regular lunch break are less hardworking. • 13 percent of North American workers think their coworkers would judge them negatively if they take a regular lunch break. This June, Tork introduces the third Friday of the month as National Take Bake The Lunch Break Day, seeking to encourage workers to step away from desks and be energized. Visit TorkUSA.com/takebacklunch for the full survey findings.

Wine(s) of the Week -Kanonkop Kadette

Kanonkop, a South African wine producer, offers its Cape Blend, Kanonkop Kadette 2017 from Stellenbosch. The name, which means “Cannon Hill”, refers to the time when cannons were fired to signal the arrival of Dutch trade ships into Cape Town harbor. The wine is a blend of Pinotage (37%), Cabernet Sauvignon (36%), Merlot (25%) and Cabernet Franc (2%). It’s aged for 12 to 14 months in French oak and comes from the Stellenbosch region, east of Cape Town.

A dry red wine, it offers concentrated berry, cherry and plum flavors, soft and silky tannins with hints at the finish of spice. Try it with beef dishes and pastas for an elegant addition to the meal.

 

100th Anniversary NRA Show coming up

CHICAGO – The 100th Anniversary NRA Show takes place this month, May 18-21 at McCormick Place here, showcasing new products, demonstrating product differentiations, delivering “thought leadership” and generating quality leads.
It is the largest annual foodservice show in the Western hemisphere, drawing some 41,000-plus foodservice operators.

The National Restaurant Association notes that 94 percent of the top 100 restaurant brands attended the show last year. Some 88 percent of attendees are said to influence or make purchasing decisions. NRA puts the number of potential Show buyers at 41,000, noting that more than 50 percent do not attend any other industry trade event.

This year’s Show will include 2,300 exhibiting firms in 900 plus product categories. Some 94 of the top 100 restaurant brands attended the 2018 Show. Attendees include restaurant owners, hotel operators, casinos, hospitals and schools and 88 percent influence or make purchasing decisions. “There’s no other place to reach the entire foodservice industry ecosystem,” Show personnel point out, adding that more than 50 percent of the Show’s more than 41,000 buyers, do not attend any other industry trade show. “Big operators”, the Show declares, describing them as those doing $25 million in sales, were up nearly 10 percent in numbers last year.

“Use this opportunity,” NRA declares, “to reach the entire foodservice ecosystem.” Secure your space and sponsorship by emailing nraexhibitinfo@restaurant.org.  Visit Restaurant.org/Show/Exhitors.

 

Blake’s Kitchen + Bar opens in Boston

BOSTON – A new dining option, Blake’s Kitchen + Bar, is now open at 276 Friend St. for breakfast and dinner daily. Owned by Atit Jariwala, it serves a menu of rich flavors and fresh ingredients such as a clambake with chorizo sausage and corn, lobster rolls, and burgers with hot Italian pickles in an English pub style ambience in this city’s West End.

In addition to traditional breakfast offerings such as farm fresh eggs with Applewood smoked bacon or avocado toast, French toast, stone cut oatmeal and local granola and yogurt, it offers lobster benedict with organic eggs, Piantedosi English muffin, and fresh lobster ($18). Rich flavors and fresh ingredients make up the menu items which include burgers with hot Italian pickles, a clambake with chorizo sausage and corn, and lobster Benedict, among other dishes according to the owner, Atit Jarawala.

BesidesBlakes.jpgls.jpg In addition to five Fazenda coffee offerings, Blake’s serves a Bloody Mary as well as Night Shift Brewing’s Awake Coffee Porter. Visit http://www.blakesboston.com.

 

26th annual BANNED IN BOSTON event coming in May

Check out the performers in the 16th annual Banned In Boston event, scheduled for Friday, May 3 starting with a cocktail reception at Landsdowne Pub, 9 Landsdowne St. downtown at 7:45 p.m.  Tickets ($250 apiece) are available from http://www.rehersalforlife.org/attendbannedinboston.

In 2017, the Freelance Players and Urban Improv  together under the umbrella name Rehearsal for Life, unifying the programs in their continued commitment to using theater as a vehicle for social change. Rehearsal for Life’s mission is to strengthen young people’s social and emotional skills for every stage in life, though dialogue, creativity and performance. To learn more about Rehearsal for Life or to support the organization and its programs, visit http://www.rehearsalforlife.org.

 

 

Select Oyster Bar offers Local Support for Chefs Cycle for No Kid Hungry

Join Select Oyster Bar in the Back Bay for a special event from Chef Michael Serpa, supporting Chefs Cycle for No Kid Hungry.

The four-course dinner from Serpa on Feb. 20th brings in a few top chef friends, Tiffani Faison (Sweet Cheeks, Tiger Mama, Fool’s Errand & the upcoming Orfando), Will Gilson (Puritan & Co., Puritan Trading Company, The Herb Lyceum), John daSilva (Chickadee), with Serpa, owner of Select Oyster Bar and Grand Tour, a bistro coming to Newbury Street in the Back Bay later this year.

The crew will pop with Island Creek Oysters kicking off the dinner, followed by a course from each chef. Wines focus on some of the best progressive producers in the country Banshee Wines, Arnot-Roberts, Scribe, Pax & Wind Gap, Fausse Piste, Sandhi and Cruse Wine Co. More will be available by the glass to allow guests to pair each course to their liking.

Menus will be marked with suggested wines for the various courses from each producer. The event is limited to one seating at $125 per guest. It starts at 6:30 p.m. and runs thru 9:00 p.m. A portion of the proceeds benefits Chefs Cycle for No Kid Hungry. The restaurant is located at 50 Gloucester St. in the Back Bay. hosts event for Chefs Cycle for No Kid Hungry