Papa Johns hires ex-Wendy’s exec. as chief digital officer

Papa Johns International Inc. announced Monday that the company has hired former Wendy’s chief information officer, Kevin Vasconi, as the Atlanta’s-based pizza chain’s new chief digital and technology officer. The announcement comes a month after Papa Johns hired former Wendy’s CEO Todd Penegor as CEO, succeeding Rob Lynch, who left the company earlier this year to head Shake Shack Inc.

Vasconi worked for Wendy’s for four years, where he led the company’s transformation and was able to triple its ecommerce business in three years and leverage technology to build Wendy’s loyalty program. Besides serving as chief information officer for the brand, Vasconi was also an executive advisor to the CEO until April 2024.

Related: Papa Johns renews exclusive partnership with PepsiCo for another decade

“Kevin and I worked together at The Wendy’s Co. where I experienced first-hand his ability to lead technology innovation that delivered significant impact for our customers, team members and franchisees,” Penegor, Papa Johns president and CEO said in a statement. “His experience spans a number of industries, though his leadership in QSR, in particular, has been recognized in the industry and has served as an inspiration for other peers in our category. I look forward to Kevin’s partnership across our leadership team to build on the success Papa Johns has had in the digital space, while also leveraging technology to develop even better platforms, partnerships and systems to enable us to build for the future.”

Prior to working for Wendy’s, Vasconi worked at Domino’s Pizza for eight years as executive vice president and chief information officer, where he was in charge of building domestic and international eccomerce business.

Related: Taco Bell’s ‘retirement community’, Papa Johns turns to digital loyalty, Noodles & Company may close restaurants

In his new role, Vasconi will be responsible for “guiding the development and execution of Papa Johns long-term strategy across the entire digital and technology ecosystem,” which will include both customer and restaurant-facing technology like data analytics, enterprise technology, information security, and scaling capabilities for the global franchising system.

“I am excited to join the talented team at Papa Johns and lead our technology strategy as we look to create great experiences for our customers and team members around the globe,” Vasconi said in a statement. “Papa Johns is a brand I’ve admired given its continued innovation in the technology space. With the digital space in QSR becoming more competitive than ever, there’s both great challenge and opportunity ahead.”

Ravi Thanawala, who served as interim CEO while the company looked to replace Lynch, will return to his position of chief financial officer while also adding the role of executive vice president, international.

Additionally, Joe Sieve, who previously served as Papa Johns’ chief development and operations officer, will have an expanded role of chief restaurant and global development officer.

Contact Joanna at [email protected]



Source link

Eriez Names Todd Loudin as VP of Global Sales



Eriez has appointed Todd Loudin as vice president of global sales. 

In this role, Loudin will leverage his expertise to drive revenue growth and enhance Eriez’s global market presence. 

With more than three decades of experience in international business and sales management, Loudin has a track record of success. He most recently held a senior executive position at Valmet, a global leader in flow control solutions, where he expanded market share and strengthened customer relationships.  

As part of the Eriez executive leadership team, Loudin will apply his understanding of international sales dynamics and pipeline management to advance Eriez’s efforts to diversify its business worldwide.  

“We are proud and excited to welcome Todd to the Eriez team,” says Eriez President and CEO Jaisen Kohmuench. “Todd’s visionary leadership will be integral to our work to more closely unify and better support our 12 global subsidiaries across six continents. We are confident that Todd’s contributions will have a positive impact on shaping Eriez’ future and elevating the organization.” 

Loudin earned a bachelor’s degree in marketing and business from Kent State University and an executive MBA from Loyola University Maryland. Throughout his career, Loudin has been engaged in prominent professional organizations, including serving on the International Society of Automation (ISA ANSI) Standards Committee for more than 12 years.



Source link

Appliance Brands Try to Tap Into AI Zeitgeist With AI-Powered Food Recognition

This weekend at IFA, several big appliance brands used the show to tell the world that they are all in on AI, mainly through the integration of cameras into their ovens paired with software to enable personalized recipes and customized shopping lists.

Siemens showed off the iQ 700 oven has a built-in camera that recognizes over 80 different dishes and automatically adjusts to the ideal cooking settings. This feature allows users to place food, like a frozen pizza, in the oven and hit start for optimized cooking. The updated model offers more food recognition capabilities than previous versions and includes an optional steam function to achieve a crispy crust on baked goods.

Hisense debuted the Hi9 Series Oven, equipped with AI-powered InCamera technology for intelligent baking with over 140 pre-programmed recipes. The company also introduced a smart fridge in the Hisense Refrigerator PureFlat Smart Series, and its description sounds like they’ve been taking cues from Samsung and the Family Hub. The company described the fridge as “a home appliance control center” that “allows you to adjust temperature settings remotely through the ConnectLife app.”. The fridge also has AI-powered inventory tracking, though the company was light on details about how the tracking feature works.

Beko also let everyone know that they are trying to jam AI into as many things as possible, including their ovens. Like with HiSense and Siemens, they pointed to camera-assisted cooking in their ovens. From the release: “Beko brings AI-assisted camera technology to its Smart Home ovens, delivering a self-improving cooking experience for optimal results in the kitchen whatever the dish. With food recognition and cooking suggestions across more than 30 different food types, the new Beko Autonomous Cooking technology uses AI to finish cooking according to personalized browning levels.”

Ovens with cameras and food recognition aren’t exactly new, as we’ve been seeing this feature for the better part of a decade since June (RIP) debuted the technology. The appliance industry often displays a herd mentality, and clearly, the herd feels they’ve got to show off their AI chops, even if the technology is somewhat pedestrian at this point.

Electrolux Debuts Taste Assist AI on AEG Line

Not every new AI-feature introduction at IFA was tied to integrated cameras and image recognition. Electrolux introduced its AI Taste Assist feature on its AEG line of kitchen appliances. According to the announcement, AI Taste Assist will take recipes from the Internet, import them, and send cooking instructions to the oven, but not before it recommends ways to enhance and optimize the cook. In a demo on-stage by Electrolux at IFA, the company emphasized how the new feature was meant to overcome what they called the “cooking gap”, which they described as the limitations of existing recipes and the enhanced capabilities of modern cooking equipment. The feature that Electrolux primarily promoted to bridge this gap was steam cooking, a feature that was injected into a lasagna recipe in an on-stage demo of the Taste Assist feature by Christopher Duncan, Electrolux’s SVP of Taste for Europe.

One notable absence at Electrolux’s IFA new conference was GRO, the next-generation modular kitchen concept the company announced in June of 2022. All indications are that the Swedish appliance brand has not made any progress in commercializing GRO, probably partly due to the company’s struggles over the past couple of years. The company laid off approximately three thousand employees last year, and earlier this year, it saw the departure of its longtime CEO, Jonas Samuelson, as the company continued to struggle post-pandemic and in the fast of increased competition from Asian appliance brands.

SideChef Unveils AI Feature in App That Creates Step-by-Step Recipes From Photos of Food

SideChef recently introduced RecipeGen AI, a new beta feature that generates step-by-step recipes from a photo of any dish. Users can upload pictures of meals from restaurants or social media, and the app will provide a shoppable recipe based on the image.

From the release: “We are living in exciting times, where every inspiration can become a person’s reality,” says SideChef Founder & CEO, Kevin Yu. “At SideChef we’re excited to be the first to use AI to allow any home cook to make their food inspiration a reality for themselves and loved ones, with a single photo!

CNET writer Amanda Smith gave the app a test drive and came away with mixed feelings. While the app successfully identified many ingredients, it missed key components in some cases, such as sourdough focaccia and strawberry butter. It also occasionally added ingredients that weren’t in the dish, like bell peppers, leaving Smith feeling the accuracy was somewhat hit or miss.

Smith’s takeaway: Succes “depends on the recipe. It has a hard time with nuance and, like other AI tools, tends to make it up if it’s unsure. It’s a handy little app that could be used to inspire new ideas and ingredient concoctions or if you’re in a restaurant and don’t want to bother the waiter with dish details.”

Samsung Food Also Debuts AI-Powered Shopping Lists From Photos

SideChef isn’t the only smart kitchen company debuting photo-to-recipes/shopping lists powered by AI in their apps. At IFA last week, Samsung announced new AI-powered meal planning and food management features. The Vision AI feature now allows users to add ingredients to their Food List by simply taking a photo with their smartphone, expanding beyond the previous limitations of Samsung’s Family Hub smart fridge. This list can be used to suggest recipes, prioritize items nearing expiration, and automatically update after meals are cooked or ingredients are purchased.

Additionally, the company announced a new premium tier called Samsung Food+, a $7/month subscription service offers personalized weekly meal plans, tailored to users’ nutritional goals and dietary preferences, and tracks macronutrients and caloric intake. This premium tier also integrates more advanced AI functionality, allowing users to customize recipes and receive a full week of meal recommendations, helping reduce food waste and simplify grocery shopping by making the app a central hub for food management and meal preparation.



Source link

Pilgrim Foodservice opens depot in Colchester

Colchester, Essex, UK: Pilgrim Foodservice has officially opened its new depot in Colchester. It will enable Pilgrim Foodservice to expand its operations, ensuring more efficient deliveries of its products and services across Essex, Suffolk, and London.

Charles Bateman, managing director of Pilgrim Foodservice said: “The positive customer feedback we’ve received since the depot started operating reflects the dedication of our Colchester team, and the ribbon-cutting ceremony felt like the perfect way to celebrate this exciting new chapter.”

One long-standing customer said: “The new Colchester depot has significantly improved how we purchase our stock. The quality and freshness of the products are second to none, and we’ve noticed that all of our deliveries are arriving earlier which is great for us.”

Pilgrim Foodservice supplies a wide range of products, from fresh produce and pantry essentials to premium meats from the company’s in-house butchery, C.J. Butchers. The company delivers these products to independent restaurants, hotels, and cafés across East Anglia, the East and West Midlands, Yorkshire and the Humber, and London.

Pictured above are: Mayor of Colchester, councillor Lesley Scott-Boutell, who opened the site, with the Pilgrim Foodservice team



Source link

Patagonia to source alternative packaging materials

https://res.cloudinary.com/dmgi9movl/video/upload/q_1/v1725899965/news/text_to_speech/patagonia-canopy-pack4good-alternative-packaging-materials_x0mgbc.wav
This audio is auto-generated. Please let us know if you have feedback.

Outdoor gear and apparel company Patagonia aims to stop sourcing packaging materials from endangered forests, according to a Sept. 5 press release from environmental nonprofit Canopy.

In partnership with Pack4Good — a sustainable packaging initiative from Canopy — Patagonia will opt for alternative fiber sources for paper and packaging that don’t rely on logging, per the press release. Currently, paper packaging used for delivery boxes, hang tags and shoe boxes are responsible for more than 3 billion trees being logged from endangered climate critical forests, according to Canopy.

Alongside Canopy, Patagonia will take “steps to review and develop new, more-responsible packaging materials,” said Patagonia Packaging and Branding Director Jennifer Patrick. Alternative packaging products use materials like agricultural waste and non-forest alternative fibers.

Patagonia has remained focused on reducing or slashing the environmental impacts from its manufacturing operations. In 2019, the outdoor apparel and gear company vowed to become carbon neutral by 2025 and has since taken several steps to ensure sustainable practices. The year prior, for instance, Patagonia reintroduced wool into its products after implementing a responsible wool standard following an animal cruelty investigation at one of its suppliers.

The retailer has also partnered with Canopy in the past to help shift viscose and rayon textile sourcing practices, according to the press release. In an effort to reduce its carbon footprint, “Patagonia has been using 100% recycled content for all its packaging and catalogues.”

Ending deforestation is a major topic, especially across the apparel supply chain. To date, more than 400 brands have parntered with Pack4Good, according to Canopy’s website. In July, Zara owner Inditex joined the initiative to eliminate materials from endangered forests from its paper packaging. Clothing brand Ganni followed suit a month later.



Source link

Another season, another cantaloupe recall

Arizona-based Eagle Produce LLC from Scottsdale is recalling 224 cases of whole cantaloupe melon because of the potential for Salmonella contamination.

The fruit was distributed between August 13 and 17 at various retail supermarkets in five states, specifically Michigan, Missouri, Ohio, Ohio, Texas and Virginia.

The melons are identified with a red and white sticker with the word KANDY at the top and the UPC number code, 4050.

The recall is the result of routine sample testing conducted by the State of Michigan that revealed the presence of Salmonella in cantaloupe sold at retail.

Salmonella can cause serious and sometimes fatal infections in children, the elderly, and people with weakened immune systems.

Healthy people may experience fever, nausea, vomiting, diarrhea, and abdominal pain.

The company is cooperating with the FDA regarding this recall.

As of the publication of this news release, there have been no reported illnesses attributed to the recalled product. In addition, the recall does not affect any other product or lot code date.

Last year, Sofia Produce, LLC, from Nogales, Arizona, which does business under the name “Trufresh” recalled all sizes of fresh cantaloupes packaged in cardboard containers labeled with the “Malichita” label. The fruit was sold between Oct. 16 and Oct. 23, 2023, and was contaminated with Salmonella, resulting in at least two deaths. 

 

Subscribe to our newsletter



Source link

Posted on Author Categories Fruits

Midland Valley High School gets new greenhouse



Midland Valley High School is starting the school year with a larger greenhouse, and Agricultural Education teacher Jean Smith says it is time for a change. “It’s twice the size of the greenhouse we had, and the other one pretty much was just falling apart,” she said.

The original 1,344-square-foot greenhouse was replaced with one nearly double its size, a 2,592-square-foot facility with an irrigation system.

Smith said that last year the school wasn’t able to plant ferns because they had no room to grow – a stark contrast between the 200 that have been planted this semester in the new facility.

There are plans to use the greenhouse for plants like geraniums, Gerbera daisies, tomatoes, and peppers. In the space where the previous greenhouse sat, Smith said Midland Valley hopes to start a community garden with cabbage, broccoli, collards, and blueberries. “That’s kind of our intention for this whole area,” she said.

Read more at Post and Courier.

Publication date:



Source link

Bovaer gets green light for use in beef cows in South Korea

This development marks the first product approved in the country specifically aimed at reducing methane emissions from livestock. South Korea, a signatory of the Global Methane Pledge, has a cattle population of 3.6 million.

The approval aligns with South Korea’s commitment to sustainable agriculture, highlighted by its comprehensive framework to help farmers adopt eco-friendly practices and a newly introduced low-methane feed program, according to dsm-firmenich.

Mark van Nieuwland, senior vice president at dsm-firmenich, stated that the company will collaborate with the entire beef supply chain—from farm to consumer—to launch Bovaer, supporting South Korea’s environmental and climate goals.

South Korean market drawng attention from innovators

Last year, US-based CH4 Global announced a partnership with multinational conglomerate Lotte International to introduce its methane-reducing technology for ruminants to the South Korean market. The target launch is set for 2025, with Lotte spearheading commercialization efforts while CH4 Global focuses on manufacturing and product supply. The partnership aims to advance regulatory approval through close consultation with the South Korean government and further studies.

Chinese market entry sought

Also known as 3-NOP, Bovaer is already commercially available in 65 countries, including EU member states, the UK, the US, Canada, Mexico, Australia, and most of Latin America. Authorities are currently reviewing an application for registration of the additive in Japan.

Late last month, dsm-firmenich announced that preparations were underway for it to enter the Chinese dairy market with Bovaer.

The company reported that it was teaming up with China Modern Dairy Holdings, a large dairy integrator, to tailor its offering and go-to-market model for China.

Having launched a methane emissions control action plan in November 2023, China is aiming to significantly reduce methane emissions across various sectors, including agriculture.

According to van Nieuwland, dsm-firmenich is on schedule to submit its Chinese registration dossier for the feed supplement later this year, with the goal of securing approval in the near future.

Registration in the Chinese market would represent a significant step forward in the global effort to reduce agricultural methane emissions and promote sustainability in dairy farming.

Reducing enteric methane emissions from dairy cattle is a key obstacle for the dairy industry globally. Methane lasts about a decade in the atmosphere and is 27x more potent than carbon dioxide at trapping heat—so smaller reductions create greater impact on temperature.



Source link

3 things to know about Class 3 walk-behind vehicles

Grocery distributors and food manufacturers have their processes down to a science. But like any good scientist, they also know it’s crucial to keep improving and make their processes even more effective. Every pallet touch point is important, as is every square foot of space in a facility and, above all, the well-being of every employee.

This is why manufacturers, distributors and retailers must evaluate their equipment choices with a critical eye. “It can be tough to make a change from your last buying cycle, or even your last two or three buying cycles,” says Kurt Spyke, director of national accounts and strategic product for Big Joe Forklifts. “But operators and managers know their day-to-day challenges, and with the right partnerships and equipment, they can meet those challenges and do their jobs even better.” 

Food industry leaders who value continuous improvement should take a closer look at Class 3 walkie equipment for their facilities. These walk-behind vehicles improve multiple business functions, and while they may not always seem like the obvious solution, what you don’t know may surprise you.

Class 3 walkies increase operational efficiency

Vehicle downtime is a significant issue for grocery distributors, food manufacturers, and any warehouse moving goods from place to place. Whether it’s a forklift, motorized cart or anything in between, vehicles need to remain in service with minimal maintenance so operations run efficiently. This is where Class 3 walk-behind vehicles have a distinct advantage over many forklifts. Class 3 models such as Big Joe’s PDSR are powered by a lithium-ion battery, which outperforms vehicles powered by combustion.

“Few things have changed the material handling industry more than lithium-ion batteries,” says Spyke. “Big Joe’s Class 3 products outperform gas powered vehicles, as they require little to no maintenance, and their cost and charging time have come down now that the technology has matured.”

Not only do battery-powered walkies stay in operation longer, they also increase the available space in a facility. “You’re literally buying back real estate because you no longer need eyewash, washdown or safety areas that are required for lead-acid battery users,” Spyke explains. Class 3 walkies operate longer, have fewer components and make better use of space, meaning they are extremely efficient in any warehouse setting.

Walk-behind vehicles save money

Those efficiencies translate to cost savings, as well. Battery-powered vehicles, of course, save on fuel, but they also have lower maintenance costs by the nature of their long-lasting batteries. “Imagine a pie chart showing the ownership cost of a vehicle — 80% of the cost is parts and labor maintenance,” says Spyke. “

These savings are particularly valuable for small and midsized locations where a Class 1 forklift is unnecessarily large and expensive. Class 3 walk-behinds provide the same picking and stacking capabilities, but with a smaller footprint. The PDSR, for example, features a pantograph mechanism for lifting and lowering products, and it can reach up to 189 inches in height. With standard power steering it’s easy to maneuver and less costly than a larger vehicle with the same functions. 

Class 3 vehicles solve labor challenges

Another crucial advantage of a Class 3 walkie is that these vehicles do not require operator certifications. Even new employees can quickly be trained to operate these vehicles safely. As labor shortages persist in the grocery and manufacturing sectors, walk-behind stackers like the PDSR or Big Joe CB 30/35 can enhance warehouse productivity, even when certified forklift operators aren’t available.

These battery-powered walk-behind vehicles also create a safe environment for workers because they move at lower speeds and have no particulate emissions from fumes or exhaust creating a cleaner environment. As midsized coffee roaster Baronet Coffee found, these vehicles provide safety and efficiency in a 50,000-square-foot facility, and since they’re easy to learn to operate, most employees can run them. 

Operable in small spaces yet able to reach high, side shift and maneuver heavy loads, Class 3 walk-behinds offer the best of both worlds — heavy-duty capability plus simple, safe operations.

Do what you do — but better than before

In an industry where margins are tight, labor is constrained and failure is not an option, operators and managers must explore all available solutions to find the right one for their business. By reducing downtime and maintenance costs while increasing facility space usage and workforce capabilities, Class 3 walk-behind vehicles tackle multiple challenges facing the food industry. “These vehicles are like a Swiss army knife for moving product,” Spyke says. They allow industry leaders to keep doing their jobs but to do them even better.
Learn more about Big Joe’s Class 3 walk-behind solutions for your operation



Source link

Exit mobile version