Giant Food to Open First In-Store Restaurant in Maryland
Giant Food, the leading greater Washington D.C. regional grocery chain, will open its first in-store fast-casual restaurant in partnership with Maryland-based chain Nalley Fresh. The location will open at Giant’s Ellicott City, Md., location on March 24, and offer customers a selection of highly customizable, healthy and fresh meal options to further elevate the in-store shopping experience.
Perfect for lunch or dinner, Nalley Fresh is a chef-driven concept that makes everything fresh daily and features a wide variety of customizable salads, wraps and bowls. The new in-store restaurant counter, which will be open daily from 11:00 a.m.-7:30 p.m., will allow customers to create delicious, personalized meals from house-made, specialty proteins and over a hundred different topping options, including dressings, sauces and broths.
Nalley Fresh offers a wide selection, including vegan and vegetarian protein options, international flavors and more. Customers can build their own custom creation or choose one of Nalley Fresh’s signature dishes designed by founder and Chef Greg Nalley himself.
“We are thrilled to bring Nalley Fresh to our Ellicott City store and provide our customers with an unbeatable one-stop shopping experience,” said Gregg Dorazio, director of e-commerce at Giant Food. “We know our customers will enjoy the convenient, healthy and delicious meal offerings, and we’re proud to welcome this local concept right in-store at Giant.”
Nalley received a life-changing cancer diagnosis in 2001 that inspired him to pursue his longtime dream of running his own restaurant. He went on to open the first Nalley Fresh location in 2011, applying customization aspects to a diverse and healthy food profile. Giant Food’s partnership with Nalley Fresh marks the restaurant chain’s 10th location. The new location will also be able to fulfill third-party delivery orders (e.g. DoorDash, UberEats) for added convenience.
“We are very excited to partner with a local brand like Giant Food to provide the Nalley Fresh experience for their customers,” Nalley said. “We look forward to providing nutritious, delicious food that is backed up by premier customer service in a friendly and fun atmosphere.”
For more information on Giant Food, visit giantfood.com.
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Craig’s Vegan Plant-Based Desserts Now in Publix
Craig’s Vegan announced its creamy cashew plant-based pints are launching at Publix Super Markets. The popular southeast grocery chain now carries five flavors of Craig’s Vegan, including Melrose Mint Chip, Cold Brew Coffee made with Chamberlain Coffee, Killa’ Vanilla, Perfectly Chocolate, and Sunset & Strawberry.
Craig’s Vegan was born in West Hollywood – created by founder and restaurateur, Craig Susser, and executive chef, Kursten Kizer, of celebrity-hot spot, Craig’s Restaurant. The plant-based desserts won over patrons immediately, as they started requesting scoops and pints to-go on a daily basis. Since launching its pints in 2018, Craig’s Vegan has built a cult-like following amongst families, wellness-minded shoppers, and A-list celebrities alike.
“When we first started serving decadent, 100% plant-based ice creams at our restaurant in LA, we knew from day one we had an instant hit on our hands,” said Susser. “Ice cream is one of those desserts that has no boundaries – whether you’re 5 or 95 – everyone loves this classic and we believe that everybody and every palate, regardless of dietary restrictions, deserves a delicious, creamy and nostalgic treat. We’re thrilled to partner with Publix and share our luscious desserts with shoppers throughout the southeast.”
Craig’s Vegan offers several classic flavors with names inspired by the brand’s roots in California. All Craig’s Vegan chef-crafted ice creams are made with a creamy, premium cashew base that is 100 percent vegan, non-GMO, gluten-free, and kosher.
The brand boasts several celebrity fans, including Hailey Bieber, and in 2022 launched a co-branded Cold Brew Coffee flavor with Emma Chamberlain’s Chamberlain Coffee, and a custom Sundae on the restaurant menu with TikTok darling, Tinx. In addition to its scoop shop in Las Vegas, Craig’s Vegan can also be found on the menus of popular restaurants like Johnny Rockets, Fatburger, and Burger Lounge in iconic classic shakes.
Craig’s Vegan is available at natural and conventional grocery as well as independent stores across the country, as well as online at www.craigsvegan.com.
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Bell Flavors & Fragrances Announces Strategic Promotions
Bell Flavors & Fragrances, Inc. has announced strategic promotions within the company’s Flavor and Fragrance divisions as well as Internal Operations and Finance departments at its headquarters in Northbrook, Ill.
FLAVOR DIVISION
Benjamin Stanley, CRC has been promoted to senior corporate chef and manager of sweet applications. Stanley will continue managing the Sweet Applications Team, including internal and customer projects. He will continue ideating around and promoting innovative flavors for Bell’s Spark Trends and other programs.
Since joining Bell 3.5 years ago, Stanley has played a critical role on the Culinary Applications Team, in which he demonstrates a strong commitment to widening Bell’s flavor market share and boosting Bell’s visibility within the confection and sweet goods industry. Stanley recently graduated with a master of science degree in Innovation from Northeastern University’s D-Amore-McKim School of Business.
Andrew Petrou has been promoted to flavorist II. Petrou will continue to ideate around and develop cutting-edge savory flavors for use in a variety of food and beverage applications.
Petrou is a key member of Bell’s Savory team, supporting the Bell Technology & Innovation Center and successfully developing new savory flavors. He was recently accepted into the Society of Flavor Chemists with full certification status and is one of the few certified members specializing in Savory Flavor Chemistry. Petrou holds a bachelor of science degree in chemistry from the University of Illinois Urbana-Champaign.
Cody Heinz has been promoted to director of sales. Heinz will implement and manage Bell’s sales metrics tool. He will engage in a variety of initiatives to support sales goals and equip the sales team with transparent, effective and efficient sales management data and resource planning.
Heinz recently celebrated ten years with Bell Flavors & Fragrances, holding roles as an Inside sales representative and national account manager. Heinz earned a master of business administration in business administration, management & operations from Lake Forest Graduate School of Management and a bachelor of science degree in kinesiology & health from Miami University of Ohio.
FRAGRANCE DIVISION
Kenny Enriquez has been promoted to director of sales. Enriquez will be responsible for implementing and managing key sales metrics. He will support the sales team with utilizing transparent, effective and efficient sales management data and engaging in resource planning and tracking profitability.
Prior to this role, Enriquez was a sales key account manager and account executive at Bell. Enriquez holds a master of business administration from Lewis University and a bachelor of arts in economics from the University of Kansas.
Ted Heinz has been promoted to fragrance business development manager. Heinz will be a key player in Bell’s business development initiative to continue strengthening the Fragrance division.
Heinz joined Bell in 2005 as an analytical department analyst, transitioning into internal sales, then his former position as an account manager. Heinz holds a bachelor of science in communication and business from St. Norbert College in De Pere, Wis.
OPERATIONS DEPARTMENT
Olu Famoyin has been promoted to director of manufacturing. Famoyin will lead the Manufacturing, Shipping and Maintenance teams, propelling Bell’s commitment to optimizing productivity, maximizing efficiency, and ensuring full compliance with processes, quality standards and safety policies.
Famoyin joined the Bell Flavors & Fragrances family as an associate director of operations where he worked on manufacturing improvements and adoption of a new ERP system. Famoyin played a pivotal role in implementing shipping improvements to optimize day-to-day operations. Famoyin earned a bachelor’s degree in chemistry from Rutgers University and has extensive Flavor industry experience leading multiple sites.
FINANCE DEPARTMENT
Theresa Link has been promoted to controller. Link will be responsible for general accounting, payroll, cash management, internal controls and financial closes for Bell’s Northbrook and New York locations. She will also ensure accurate financial statements and analyses to support the business.
Link has been a dedicated member of the Bell family for 17 years. Prior to this role, Link was Bell’s Director of Cost Accounting. She possesses expertise in inventory costing, cash management and general ledger, and serves as a subject matter expert for Bell’s ERP system. Link earned her master of business administration in accounting and finance from Elmhurst University.
Brian Enriquez has been promoted to director of cost accounting. In this new role, Enriquez will continue implementing a new product system, working closely with Bell’s Operations Team to evaluate manufacturing labor and overhead rates and tracking incurred costs from raw materials to finished products.
Prior to this role, Enriquez was Bell’s senior manager of finance and pricing. Enriquez earned his bachelor’s degree in financial planning and master’s degree in finance from the University of Illinois Urbana-Champaign.
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