Flashfood taps new CFO to complete leadership refresh

Dive Brief:

  • Food waste technology company Flashfood announced Tuesday the hiring of Chris Taylor as chief financial officer.
  • Taylor’s main goal is to bring financial maturity to the company using his decade’s worth of experience assisting food and e-commerce companies with their financials, according to the announcement. 
  • Taylor’s onboarding marks the completion of the company’s “leadership team refresh,” according to Flashfood CEO Nicholas Bertram, who stepped into the top role in January.

Dive Insight:

Taylor is the latest in a string of executive changes for Flashfood as well as a “strategic hire for the company’s next phase of growth,” the press release noted. 

Prior to joining Flashfood, Taylor was vice president of finance and operations for ShopThing, an online marketplace that specializes in luxury goods, according to the announcement. His career also includes serving as head of operations for GoBolt, a technology-driven warehousing, fulfillment and last-mile delivery provider; leading logistics for meal kit company GoodFood; and working on the pre-launch team at Aryeh Capital Management, a global credit and equity hedge fund. 

“He’s the right hire for us, bringing a unique mix of deep financial experience and leadership in food operations and technology. Most importantly, he has already led companies in the growth stage Flashfood is now entering,” Bertram said in a statement. 

Flashfood has undergone significant changes since the start of 2024. Along with naming Bertram, former president of The Giant Company, as CEO, the company also announced two c-suite executive promotions: Jordan Schenck as its first chief customer officer and Josh Domingues, Flashfood’s founder and former CEO, as executive chairman. 

In July, the company launched Flashfood for Independents, which offers smaller retailers customizable features that enable them to integrate Flashfood’s network. 

Flashfood currently partners with more than 2,000 stores across 20 store banners, including SpartanNash, Save Mart and Meijer.



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The Dairy Management Inc. Opens Entries for Checkoff’s New Product Competition

The Dairy Management Inc. (DMI) New Product Competition for college students is accepting entries for 2025. The competition seeks innovative dairy product concepts and is open to undergraduate and graduate students in the US.

This year’s contest theme aligns with checkoff-led insights that show consumers are seeking dairy products that deliver health-related benefits. Successful entries will meet competition criteria, demonstrate innovation and provide consumer value in one or more of these areas:

– Heart Health
– Metabolic Health
– Weight Management

A combined $27,000 in cash prizes will be awarded:

– Platinum Dairy Innovator Award – $10,000 (first place)
– Gold Dairy Innovator Award – $7,000 (second place)
– Silver Dairy Innovator Award – $4,000 (third place)
– Dairy Innovator Award – $2,000 each for remaining three teams to reach the top six and successfully complete Phase 2 of the competition.

The deadline entry is Jan. 13, 2025, and winning teams will be recognized at the American Dairy Science Association’s annual meeting in Louisville, Ky., June 22-25, 2025.

Learn more, or email Dr. Rohit Kapoor, vice president of product research for DMI.



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Why egg prices are becoming expensive again

Dive Brief:

  • Egg prices are back on the rise as a devastating bird flu outbreak and swelling consumer demand eats into supply.

  • Wholesale egg prices surpassed about $3 per dozen in August, according to the U.S. Department of Agriculture, up from the usual $1 to $2 range. Retail egg prices were up 19% in August compared to last year, according to the latest Consumer Price Index data, while the broader grocery category increased only 1%. 

  • Marc Dresner, director of communications for the American Egg Board, said highly pathogenic avian influenza, or bird flu, has forced egg supplies to be “less robust than normal.” At the same time, U.S. sales have jumped to levels not seen since the pandemic.

Dive Insight:

Wild swings in egg prices have roiled the market over the past few years: After hitting a record at the end of 2022, prices crashed before climbing again at the end of last year.    

Despite the price fluctuations, consumers continue to buy eggs — and more of them, as of the last few months. August egg sales were up more than 5% compared to 2023, and producers sold 237 million eggs in the most recent four-week period, Dresner said, citing Nielsen data.

“We haven’t seen that number since the first year of COVID,” he said, when sales soared as consumers stocked up on staples including eggs and toilet paper. 

As domestic demand stays strong, other countries are also buying more U.S. eggs. According to the U.S. Egg Export Council, total exports for the first four months of the year increased by 22% to 63.5 million dozen eggs, though values were down 22%.

Demand is expected to rise further during the fall and winter months with the holiday baking season entering full swing. That could further pressure the commercial egg supply, especially as bird flu also spreads more easily in colder climates. 

Approximately 18.7 million egg laying hens and pullets across seven states have died as a result of the avian virus since the start of the year, according to the USDA. Cal-Maine Foods, the largest U.S. egg producer, temporarily halted production at one of its Texas plants after detecting bird flu. 

After two years of the current outbreak, producers have been able to better respond to the threat of bird flu and are “now recovering faster than ever when they are impacted,” Dresner said. Still, rebuilding flocks takes time.

“Farmers are doing everything they can to protect their flocks from disease and keep the eggs coming,” Dresner said. “We are definitely not letting our guard down when it comes to bird flu.”



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The evolution of potato chip flavors

What started as a basic salted treat in the early 20th Century has grown into a diverse array of flavors, reflecting global influences, cultural trends and the ever-changing tastes of consumers.

From simply salted to exotic creations like Kimchi, Truffle and even sweet versions – like the first-to-market chocolate-covered chips​ by Minnesota-based Old Dutch Foods in 1985 – potato chips now offer an array of tastes that cater to adventurous palates. This evolution highlights not only changing consumer preferences but also the endless possibilities for creativity in the snack industry.

From the 19th​ to early 20th​ Century

Pic: GettyImages/Jonathon Knowles

The story of potato chips begins with simplicity. The original potato chips were simply salted, a tradition that has actually dominated the market for decades.

The original potato chips were produced by George Crum, a chef at Moon’s Lake House in Saratoga Springs, New York. While the exact date is debated, the widely accepted story is that Crum created the first potato chips in 1853, in response to a customer’s complaint that his fried potatoes were too thick and soggy. Crum sliced the potatoes extra thin, fried them to a crisp​ and added salt. ‘Saratoga Chips’ became a popular item.

By the early 20th​ Century, potato chips were mass-produced and packaged, with companies like Lay’s in the US and Smith’s in the UK playing key roles in the snack’s commercialization.

It wasn’t until the mid-20th​ Century that flavor innovation began to emerge.

The 1950s

Pic: GettyImages/MarkFGD

This marked the beginning of the flavored chip revolution, with the UK leading the charge.

In 1954, the Smith’s Company introduced Salt & Vinegar chips, quickly followed by Cheese & Onion, another classic flavor that would become a staple around the globe.

These flavors were among the first to move beyond the basic salt seasoning, offering consumers a new way to enjoy their favorite snack and laying the groundwork for further experimentation.

1960-1970

Pic: GettyImages

Lay’s introduced BBQ chips in 1967,​ which became a significant milestone as one of the first widely popular flavored chips in the US. This was followed by the introduction of Sour Cream & Onion in the 1970s: flavors that became entrenched in the snack aisle, providing consumers with more variety and setting the stage for even bolder flavors.

The 1980s

Pic: GettyImages/MediaProductions

This decade was characterized by a willingness to push the boundaries of what a potato chip could taste like, appealing to a more adventurous consumer base.

With the rising popularity of snacks, companies began experimenting with more intense tastes. Flavors like Nacho Cheese and Ranch – already popular in corn chips – made their way into the potato chip market.

In Canada, Ketchup became a sensation, reflecting regional tastes and the growing trend of sweet and savory combinations.

The 1990s

Pic: GettyImages

As globalization increased, so did the influence of international cuisines on potato chip flavors.

In 1992, Chili began to emerge, tapping into the global trend for hotter flavors. Two years later, Dill Pickle chips made their debut in North America, offering a unique and tangy option that has remained popular ever since.

The 2000s

Pic: GettyImages/kim hoailang

The new millennium brought with it a wave of experimentation and regional influences. In 2003, Lay’s introduced Lime & Chili chips inspired by Latin American cuisine. This period also saw the introduction of Curry, Wasabi, Buffalo Wing, Maple Bacon and Sour Cream & Onion, the latter the most popular flavor that has gained even more popularity in recent times.

These experimental flavors were often targeted at specific markets, catering to regional tastes while also introducing new flavors to broader audiences.

The 2010s

Pic: GettyImages

This era was marked by a surge in creativity and consumer-driven innovation.

In 2012, Sriracha capitalized on the hot sauce’s popularity, while Lay’s ‘Do Us a Flavor’ campaign, launched in 2013, took customization to a new level. This initiative resulted in unique creations like Chicken & Waffles and Wasabi Ginger, showcasing the power of crowdsourcing to drive product development.

The decade also saw the rise of premium options like Truffle, appealing to gourmet snackers and reflecting a trend towards more luxurious snacks.

The 2020s

Pic: GettyImages/etienne voss

As we move further into the 2020s, health-conscious and fusion flavors have taken centerstage.

Chips made with avo oil and ‘better-for-you’ bases – sweet potatoes, veggie blends, lentils, whole grains,​ among others – along with reduced sodium levels, baked instead of fried, natural flavors and organic ingredients free of pesticides and synthetic additives – are rapidly becoming a consumer first.

Flavors inspired by global cuisine – such as Szechuan cuisine; Indian tandoori dishes, Japanese-inspired miso; or African peri-peri pepper, popularized in Portuguese and South African cuisine – are catering to adventurous eaters. This decade is characterized by a blending of health and indulgence, with consumers seeking out snacks that are both flavorful and aligned with their dietary preferences.

Turning up the heat

The trend towards extra hot flavors is being driven by adventurous eaters, the global influence of spicy cuisines and viral social media challenges.

Consumers – especially the younger set – are actively seeking out bold, intense flavors that test their heat tolerance. Leading the charge are brands like Pacqui, famous for its One Chip Challenge with the Carolina Reaper,​ and Doritos with its Flamin’ Hot line.​ Lay’s offers spicy flavors like Flamin’ Hot Dill Pickle, while Takis combines heat with tangy elements in varieties like Fuego.

One of the most unusual potato chip flavors on the market is Crispy Brussels Sprouts, produced by Pringles. The flavor captures the essence of Brussels sprouts, offering a distinct and unconventional snacking experience for those who enjoy bold and unexpected tastes.

As the demand for fiery snacks rises, expect more brands to introduce SKUs that bring the burn.

In recent years, sweet flavors have also found their way into the world of potato chips. These surprising flavors bank on the blend of the crispy texture with hints of sweetness to create a memorable snacking experience.

Popular sweet varieties include Maple Bacon, combining smoky bacon with a touch of maple syrup; and Cinnamon Sugar, reminiscent of warm, sugary pastries. Other intriguing options like Sweet Chili provide a balance of spicy and sweet, while Honey BBQ infuses a smoky BBQ with a subtle honeyed sweetness.

This trend reflects a growing appetite for diverse and adventurous flavor profiles, showing that potato chips are no longer confined to savory tastes. Several producers have been at the forefront of these flavor innovations, constantly pushing the boundaries of what a potato chip can be. Walkers, a leading brand in the UK, recently added Smokin’ BBQ Sauce to its core range, responding to popular demand and expanding its lineup of classic flavors like Cheese & Onion and Salt & Vinegar.

In Japan, Calbee has introduced a Norishio flavor​ for its thick-cut potato chips, which combines seaweed with a hint of chili pepper and black pepper. This flavor exemplifies the Japanese approach to snack innovation, where classic flavors are often enhanced with unexpected ingredients to create a unique taste experience.

In the US, Lay’s continues to lead the way with its Do Us a Flavor campaign,​ which has produced some of the most unusual chip flavors in recent years. From Bacon Mac & Cheese to Cappuccino, Lay’s has shown that there are virtually no limits to what can be turned into a chip flavor.

Flavors of the future

Pic: GettyImages/angintaravichian

The evolution of potato chip flavors reflects broader trends in consumer tastes, cultural influences and food innovation.

As global cuisine continues to influence food trends and consumers become more health-conscious, we can expect to see even more exciting and unusual flavors in the future. Producers like Walkers, Calbee, Lay’s and so many others will undoubtedly continue to lead the way, offering new and creative options that cater to the ever-changing preferences of snack lovers around the world.



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Suntory talks trends and innovation in travel retail

Suntory Global Spirits, the owner of brands including Jim Beam Bourbon, Laphroaig Scotch and Yamazaki Japanese whisky, has been “investing heavily” in global travel retail (GTR) as it looks to capitalise on the post-pandemic recovery in global travellers.

Ashish Gandham, the managing director of the company’s GTR business, sat down with Just Drinks to discuss trends in the channel, the differences with domestic retail shoppers and why ‘premiumisation’ can be a troublesome term to throw around.

Henry Mathieu (HM): How has Suntory’s travel-retail business fared since the pandemic?

Ashish Gandham (AG): For the category as such, the anticipation was there that by 2024, travel retail as a category for all industries, especially alco-bev, will be back by 2024 at the same levels that it was pre-pandemic.

That includes passengers back at the same levels, their spending will be back, and so on and so forth, so overall value as well. What we’ve seen is passengers are back to at a higher level compared to pre-pandemic. Some pockets are leading the growth, some pockets are slightly lagging behind due to mix of nationalities that are travelling or not travelling. Overall, the channel and the category has recovered. 2023 and early 2024, all indications that the category is back and has surpassed pre-pandemic levels pretty much everywhere.

HM: Would you say the category is fully beyond the Covid hangover then?

AG: Would we say that the Chinese travellers are back in the same numbers? Maybe not. There are some ups and downs. However, if you include Hainan as part of the travel-retail space that was created during the pandemic and has continued to add a certain value, that’s one.

Indians, as a nationality, are travelling more than they used to. They’re covering up some of the gaps we have from the Chinese nationality and other travellers, as well as their spend. Some of the other nationalities in Asia like the Vietnamese are spending a lot more than they would have initially and they’re travelling more so the natural growth of certain emerging markets and their nationalities has helped compensate some of the others.

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Also, post-pandemic, there was a natural trend where people started travelling more than what they would have and what we saw was almost like revenge travel that started. Even today, for example, airlines are at capacity and adding capacity. There are more orders in terms of backlogs, in terms of plane orders. If you look at it, a couple of new players have emerged in the airlines industry.

There are certain nuances where, in the initial phase of recovery, we saw average basket spend go up significantly. Penetration was high, footfalls were high, conversion was high and average basket spend too, so the quality of passengers was higher. Those were the first ones to travel, the affluent or business travellers got onto planes first, and hence their propensity to spend was higher and that was reflected. Over time that has plateaued, or in some locations that has started going backwards, back to pre-pandemic levels. So, when I say the category has come back at an overall level, value-wise, when I speak to most of my customers, everybody tells me that their retail sales value is higher than pre-pandemic.

HM: Have some of these numbers fallen off more recently?

AG: Now, what they’re saying is, in the last six months, penetration numbers have started dropping. That means fewer people are walking into the store. Airports are busier and they have more passengers but not everybody is walking into the store. As soon as the quality of passenger has dropped, penetration numbers have started dropping.

Conversion is up still but the average basket spend has dropped as well, so there are ups and downs in the algorithm, but overall, it is still a positive sign for the industry.

HM: What effect has the partial return of Chinese travellers had on the GTR market in the last year or so?

AG: At an overall level, there is some impact. It is not as big as to impact the overall category negatively. There are other nationalities that have helped, or the absolute percentage spending of certain nationalities going up has helped, but in pockets, like, for example, Singapore or Thailand, in those locations, the number of Chinese travellers, if they are down, the impact on those particular locations has been significantly higher.

Overall, the number of Chinese travellers hasn’t yet hit pre-pandemic levels across all locations. Hainan became a viable source of duty-free products for the Chinese through the pandemic. If you look at the pyramid, initially, the Chinese [who were travelling] outside China to get luxury products, duty-free products, were getting the same thing available in Hainan.

Ashish Gandham, MD of global travel retail at Suntory Global Spirits
Ashish Gandham, MD of global travel retail at Suntory Global Spirits

Now the expectation was, as travel opens up, you will still see at the top of the pyramid that the more affluent travellers and consumers still travel abroad. We started seeing that, whether they were travelling to Japan because the Yen has weakened, or they were still travelling to the usual destinations, transiting in Dubai, going to Paris, London, etc.

We started seeing that the bulk of the travellers were split. Some were still going to Hainan and then the macroeconomic situation in China meant that curve did not continue long enough for a full recovery of the Chinese traveller in terms of pure tax numbers. Even if they are travelling now, the macroeconomic situation back home is also impacting their spending patterns. A Chinese traveller typically bought a slightly more elevated offering, whether it was in from another state or an exclusive so that spending has slowed down. Even if they are travelling, they are not spending at the same level.

HM: Is ‘premiumisation’ still a key aspect of Suntory’s strategy despite the presence of more less affluent travellers?

AG: Normally what premiumisation would mean is people talking about pricing and taking price on existing core products. In 2021 and 2022, as the category was bouncing back post-pandemic, we saw there was more demand than supply. There was also COGS (cost of goods sold) inflation, so combining those two factors, the natural tendency was to take price. A lot of categories saw pricing accelerate. If that is the paradigm of premiumisation, I think that will be tempered for sure.

The overall trend of premiumisation, however, will continue in a different way. Firstly, travel-retail shoppers still expect deeper, richer experiences. They are in a slightly more exploratory and elevated state. Compared to the domestic market, consumers or shoppers tend to spend a bit more in travel retail. That is a great tenet to hold on to. If we can convince them that this product is great value for money – and when I say value for money, it does not mean a discount but value for money for what they are paying, getting the requisite value from an emotional perspective – then they will continue to upgrade versus domestic. That premiumisation trend will continue.

HM: Is that a distinguishing feature between GTR customers and domestic retail consumers generally?

Ashish Gandham: What happens typically [in] traditional off-trade in domestic markets, you are either in a ‘stock-up’ mode or you have an immediate need. In that space, what a consumer does is buy a regular product that they drink every day for stocking up, or something that they can share with their friends.

Cut to travel retail, the occasions that consumers and shoppers tell us they are looking for, as they are travelling, is gifting for business stakeholders or family members, or for themselves. That would mean you’re trying to pick up something that is not your regular stuff and that means you’re spending higher.

HM: When do you estimate volume sales will return to pre-pandemic levels?

AG: I think this year will be an inflection point. In the last six months, the situation has changed dramatically. Two or three factors have contributed. We are still seeing passenger growth and I talked about how fewer people are walking into the store but they’re also looking at different things and macroeconomic situations indicate consumers will start looking at value for money in a different way. They’re also trying to maximise their allowances so a greater percentage of people will continue to buy regular products but at a slightly valued discount compared to domestic markets.

A bottle of Laphroaig whisky, part of the Suntory Global Spirits portfolio. Credit: Suntory Global Spirits

Also, supply situations have eased. That means the demand and supply dynamic has shifted. That has also been exacerbated by domestic markets, where some of the domestic markets are seeing consumption slow down. All of that has meant there is more stock available, there is more product available, there are promotions and offers back on the shelf. Brands which are getting the balance right between those promotions and the demand will start to see more traction.

I would assume that by 2024 end, you will see volumes back to pre-pandemic level but the volume-to-value mix for this year particularly will be different. Overall, by the end of 2024, the category size versus pre-pandemic is still expected to be a lot higher but the volume will be back.

HM: What is Suntory Global Spirits’ innovation strategy for GTR?

AG: We are relatively young in this space, in travel retail. If you think about it, globally, before the Courvoisier divestiture, we were number three in the world in travel retail. When we started, let’s say 2019, we were number seven coming out of the pandemic. We recovered faster, getting up to number six. Our recovery in this channel has been faster because we have historically had more headroom to grow. We also realised this is a channel which lends beautifully to what we want to do as a company.

If you look at what our CEO says, we want to be the most admired premium spirits company in the world. The way we will do this is by bringing quality product but also creating rich experiences and, when you talk about product and experiences together, innovation needs to sit at the heart of it. In travel retail, why we’ve grown faster is because we’ve started investing in travel retail more than what we have historically for us. Travel retail is a brand-building channel. We will look to grow the scale of our presence in travel retail and it will be an exemplification of the Suntory Global Spirits strategy, which is about getting quality products, innovative products and to deliver rich experiences in this channel.

HM: What products and brands are you looking to prioritise?

AG: Innovation will remain crucial at both product and experience level and we will continue to invest in this channel at a category and product level. With Courvoisier being divested out of, we are a whisk(e)y company. We understand whisk(e)y better than most other competitors.

In terms of whisk(e)y, we want to make sure that we lead the way when it comes to what kind of innovations consumers are looking for. A lot of consumers are still in an explorative state in terms of whisk(e)y, what kind of whisk(e)y they like, and constantly their repertoire is widening. They’re constantly trying different products. For us, owning the innovation space within the whisk(e)y category is going to be crucial. We will look at all price brackets, give authentic products that have provenance, whether it is an American whiskey or a Japanese whisky but, across price ladders, we will be able to bring those innovations and that will be one of the key focus areas for us.

HM: How have you been dealing with volatile supply costs and inflationary pressures?

AG: I would say supply logistics is going to be a facet of business that we will need to get better at managing. That’s going to be a reality. It’s not constrained to alco-bev, it’s across the board. What that would mean is there are certain decisions that we’ll make in terms of what kind of product and what kind of pricing we are able to afford for our products when we make it available to our consumers.

A bottle from Suntory Global Spirits’ Maker’s Mark Wood Finishing Series. Credit: Suntory Global Spirits

I think overall, post-pandemic, we saw logistics costs go up dramatically. We also saw inflation was at an all-time high and hence input costs in terms of raw material were also high. Have we seen that flatten a bit? Yes. I think every company will agree. Have they gone away completely? No, there is still inflation and there are still challenges. You still see port congestions, demand outstripping supply in terms of containers, etc. There are still going to be some inflationary costs that we need to manage and that’s going to be business imperative to manage over time.

HM: Are these the biggest challenges that you’re likely to face over the next 18 months or so?

AG: If we look at our industry as alco-bev and within travel retail as well, the biggest element that we need to really focus on is driving consumption. We need to get to the heart of what is the consumer expecting [and] what is the sweet spot of what they’re willing to pay for a certain product.

We need to get closer to understanding their data and their insights. The top two or three customers that we have, people who’ve been in the industry, we met during TFWA (Tax Free World Association) in Singapore, and the single biggest thing we said that we aren’t doing very well, in spite of all the technological advances, is using data effectively.

We take a look at data at a certain level but we are not looking at consumer data and consumer insights effectively. The biggest thing to be done is understand what consumers are looking for, getting deeper in those insights, getting closer to the consumer, so that we can offer the best possible product at the best possible price.






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Polar King Mobile debuts new cold storage solutions

Polar King Mobile, a provider of affordable mobile cold storage solutions, is announcing the launch of its Avalanche Series walk-in refrigerated and freezer trailers. 

The PKM68, PKM612 and PKM616 Avalanche Series Refrigerated Trailers feature Sure-Trac technology with ground-level loading systems, eliminating the need for ramps and simplifying the handling of perishable items. 

Christian Aitken, VP of Polar King Mobile, said that these trailers are engineered for safety, efficiency and versatility. “Whether you’re a small business owner, event organizer, or just require seasonal refrigeration, the Avalanche Series delivers a seamless and dependable solution for transporting temperature-sensitive goods,” he said. 

PKM616 Avalanche Series Refrigerated Trailer 

The PKM616 Avalanche Series walk-in offers the largest capacity in the Avalanche lineup, with a 16-foot trailer perfect for larger-scale operations. It combines the advanced features of the Avalanche Series with increased space and flexibility. 

With a temperature range of zero to 50 degrees Fahrenheit, these all-electric over-the-road trailers also include dual doors for easier cargo management for loading and unloading.  

Key features: 

  • Power requirements: 110V, 15 amps 
  • E-Track ready: Secure and customizable cargo management 
  • Safety-enhanced drop-deck design: Ground-level loading for maximum safety and efficiency 
  • Dual doors: Convenient back and side door access 
  • Additional features: Custom cart floor, bumper guard, strip curtains, E-Track reinforcement and a 12V LED loading light 

PKM612 Avalanche Series Refrigerated Trailer 

The PKM612 Avalanche Series is a 12-foot trailer designed to provide a spacious and efficient mobile refrigeration solution. Capable of maintaining temperatures between negative five and 50 degrees Fahrenheit, this all-electric trailer features a drop-deck design for easier loading and unloading. 

The trailer is equipped with both rear and side doors, providing flexible access to cargo and improving overall efficiency. 

Key features of the PKM612 Avalanche Series: 

  • Power requirements: 110V, 15 amps 
  • E-Track ready: Allows for secure and customizable cargo management 
  • Safety-enhanced drop-deck design: Lowers the deck to ground level, eliminating the need for ramps and ensuring safe, easy loading and unloading 
  • Dual doors for loading convenience: Offers flexible access, enhancing efficiency during loading and unloading 
  • Additional features: Custom cart floor, bumper guard, strip curtains, E-Track reinforcement and a 12V LED loading light

PKM68 Avalanche Series Refrigerated Trailer 

The PKM68 Avalanche Series is a compact six-foot by eight-foot trailer designed for efficient mobile refrigeration. It maintains temperatures from negative 10 to 50 degrees Fahrenheit and features a drop-deck system for smooth, safe loading. 

Key features of the PKM68 Avalanche Series: 

  • Power requirements: 110V, 15 amps 
  • E-Track ready: Provides secure, customizable cargo management for a variety of uses 
  • Drop-deck design: Lowers the deck to ground level, removing the need for ramps and ensuring hassle-free loading and unloading 
  • Additional features: Custom cart floor, bumper guard, strip curtains, E-Track reinforcement and a 12V LED loading light 

Like all Polar King Mobile trailers, the Avalanche Series is all electric, operating on 110V and 15 amps for energy efficiency. The seamless fiberglass exterior ensures internal products are protected from external weather conditions. 

Polar King Mobile trailers are designed for industries requiring reliable cold storage, including foodservice, catering, hunting, farming and artisan businesses. 

Source: Polar King Mobile



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Golden Chick to support schools with sales of churros

Golden Chick will support more than 230 schools near the brand’s restaurants as part of its system-wide giveback initiative. To support, the brand will give 50 cents from every order of its new churro menu offering now through Dec. 29.

After launching the initiative last year, Golden Chick raised $190,584 for more than 300 schools, according to a press release.

“This partnership has given us both a stronger identity and purpose as an organization,” Howard Terry, chief marketing officer at Golden Chick, said in the press release. “This year, we’ve doubled the length of time of the campaign, allowing guests to not only enjoy more of the limited-time offering but also to maximize the funds that we can contribute to schools in the communities that have given us so much love and support over the years.”

What makes this philanthropic partnership unique is that selected schools receive donations without needing to contribute additional time or resources. Money is donated straight from the sales of the churros to the schools to assist with purchasing classroom supplies, school beautification projects, class trips and everything in between.

“We are looking forward to continuing to get to know our communities even better through this initiative,” Terry added. “It’s an incredible way to unite each of our franchisees under one cause to give back.”



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Webinar: Learn about supermarket tech trends, consumer behavior

KANSAS CITY, MO. — Supermarket consumers are ready to embrace artificial intelligence (AI) and other innovative, cutting-edge technologies coming to their grocery stores, according to a study commissioned by Supermarket Perimeter and conducted by Cypress Research.

In an upcoming, free webinar on Sept. 11 at 4 p.m. EST, three industry experts will go over the data from the Supermarket Tech Trends and the Consumer study and break down how supermarket retailers and their supply chain partners can use the new consumer insights.

The Supermarket Perimeter study shows the growing importance of technology for consumers and grocery shopping, especially as it relates to supermarkets offering technology that helps shoppers save money and directly impacts their ability to spread their finances further in this inflationary environment, said Brian Numainville, principal of The Feedback Group.

Meet the speakers for the 2024 Study: Supermarket Tech Trends and the Consumer webinar:

Andy Nelson

Andy Nelson, managing editor of Supermarket Perimeter, joined Sosland Publishing in 2017.

A veteran editor, reporter and freelance writer, he has also worked for Vance Publishing and The Kansas City Star.

Marjorie Hellmer

Marjorie Hellmer, president of Cypress Research, helps organizations grow by leveraging data-driven insights.

Now in its 22nd year, Cypress Research translates insights into actionable strategies for food manufacturers and the supply chain organizations that support them, conducting research with a focus on trends that drive industries, and benchmarking brand, customer and employee experiences with businesses.

Rob Hill

Rob Hill joined Instacart as general manager, Order Ahead in August 2021 as part of the FoodStorm acquisition and leads the cross functional teams enabling order ahead retailer solutions as part of Instacart’s Connected Stores strategy.

As the CEO of FoodStorm, Hill led the strategic direction and global growth of the business and is particularly passionate about driving business impact through technology.

Hill is a graduate of Swinburne University of Technology’s Bachelor of Information Technology scholarship program and an alumnus of Harvard Business School.

Check out a preview of some of the data the webinar will cover:

  • 46% of shoppers lean on grocery technologies to enhance their shopping experiences.
  • 92% of boomers shop in physical grocery stores. Just 75% of millennials do.
  • The majority of shoppers pick up at the store after website/app/personal shopper purchase.
  • 38% get delivery from retailer; 29% from an independent online grocery shopping company.
  • 34% have used fresh perimeter grocery ordering through independent online grocery shopping companies.

To register for the free 2024 Study: Supermarket Tech Trends and the Consumer webinar, click here.



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September 2024 Digital Issue – Foodservice and Hospitality Magazine

Welcome to a New Season

With the start of a new month, and an impending new season, Foodservice and Hospitality’s September edition is brimming with a strong mix of stories focused on helping operators get into the mood for the busy fall season ahead. This month’s cover story profiles a new Toronto restaurant, led by a talented mix of women leaders, who have managed to find a strong following through a mix of an inventive menu combined with a strong focus on customer service.

Our Pizza and Pasta Report takes a deep dive at this popular food duo, which shows a segment that continues to grow while our Coffee and Tea Report investigates how value-driven offerings are the key to success. Additionally, we examine the impact of the global economy on Canadian restaurants and this month’s Regional Report takes an in-depth look at how the business climate is affecting Quebec restaurateurs who claim that the industry lacks government support ─ this and so much more, right at your fingertips!

Hope you enjoy the issue and the start of a new season!



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Krispy Kreme appoints new president



Meakin joins the company from Pret A Manger where he has served in a number of senior roles over the past seven years, most recently as shops and franchise director.

Prior to his time with Pret, Meakin has held a number of senior sales roles across retailers Marks & Spencer and Sainsbury’s, as well as desserts manufacturer Gu Puds.

Extensive experience

Commenting on Meakin’s appointment, Krispy Kreme president international Matt Spanjers said: “[Meakin] has extensive experience in the QSR industry … he also has strong relationships with many of our customers and partners.

“We recently launched a new doughnut line-up of fan favourites, best-sellers and some new trending flavours and we look forward to having him lead our amazing brand through its next phase of profitable, nationwide expansion.”

Meakin’s appointment follows the departure of Jamie Dunning, who has decided to leave the business after two and a half years.

In his time with the business, Dunning has overseen a period of double-digit revenue growth through the continued expansion of Krispy Kreme points of access and digital e-commerce development, including the flagship store on Oxford Street earlier this year.

‘Time for a new leader’

Dunning said: “I have thoroughly enjoyed my time leading this great brand to continued revenue growth through an unprecedented period of change. I believe it is time for a new leader to take the business through the next phase of its journey and wish Guy all the best.”

The former managing director and president of Mars Retail Group, Dunning took over the reins of Krispy Kreme from Richard Chesire in 2022, who stood down from the role after 20 years of working in leadership roles at the company.

Meanwhile, brewer Timothy Taylor’s has announced the appointment of Andrew Carter as chief executive​to replace current boss Tim Dewey. Carter will continue in his current role as winemaker Chapel Down’s CEO through its ongoing strategic review.



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