Bredemeier Takes Helm of Grand Havana Specialty Coffee
“My vision is to brand Grand Havana as a household name by immediately expanding our cafe portfolio,” Bredemeier said. “It’s time to open a new store in Miami. We plan to open our new location before June 30th, 2022. In addition, we plan to expand our online presence by focusing on increasing online sales in 2022.”
Rico will remain as a consultant and work closely with Tanya Bredemeier until Dec. 31.
As one of Grand Havana’s founders and president for more than seven years, Bredemeier played an instrumental role in creating the brand and publicly traded company.
The market soft cialis pills is full of all sorts of sexual issues in them. Individuals using Propecia must continue using it to you can look here tadalafil order keep us healthy. The men who were into smoking cialis generic overnight had shortened length by on an average 1 cm. It was pitch thought about that cialis samples dark and cold as we scrambled up Mount Batur at 4.30am. Grand Havana has served millions of cups of coffees via multiple distribution platforms that include: foodservice, cafes and online marketplaces. The company’s goal is to become the market leader in the Latin style specialty coffee segment.
Bredemeier’s appointment follows a series of C-suite appointments this year. In January, former Wendy’s and Pollo Tropical executive Mr. Hugo Gutierrez was named president and COO.
For updates on the specialty food industry, subscribe to Gourmet News.
Japan to Promote Food Products in New York
The Ministry of Agriculture, Forestry and Fisheries of Japan will promote Japanese food products – primarily food from Fukushima Prefecture – in New York City during February and March, taking advantage of the deactivation of Japanese food import measures by the United States in September.
A reception, supported by the Consulate-General of Japan in New York and the JETRO New York office, will showcase Japanese food and food culture to local media representatives, influencers and food industry affiliates, including restaurant personnel.
The Feb. 17 reception will be held from 3-4:15 p.m. and 6-7:15 p.m. in the Murase Room of the Japan Society art gallery, 333 E. 47th St.
The reception includes a video message by Yutaka Arai, vice-minister for International Affairs, Ministry of Agriculture, Forestry and Fisheries of Japan, and Masao Uchibori, governor of Fukushima Prefecture.
Food that will be promoted includes nigiri sushi from the Fukushima Prefecture, sukiyaki using wagyu beef from Fukushima Prefecture. The Japanese Cuisine Goodwill Ambassador will demonstrate soba-uchi.
The Consulate-General of Japan and JETRO New York office will launch a promotion to raise awareness for Japanese rice, onigiri (rice ball snacks) and its characteristics that make it popular with younger generations and corporate and school personnel.
From Feb. 17-26, onigiri bentos will be distributed to companies and schools in the New York area. From Feb. 18-25, onigiri bentos with rice from Fukushima Prefecture will be distributed and sold.
On Feb. 25 and March 5, a general consumer event to experience onigiri making will be held in the Japan Village food complex and Mt. Fuji Restaurant in New Jersey.
In addition, JETRO New York office will host a small online business conference to match local food wholesalers and importers who are interested in Japanese food products with companies in Japan looking to export to the United States.
Stay updated on the specialty food industry by subscribing to Gourmet News.
levitra 20mg online Its long lasting results let them to have fun on bed with their partners during lovemaking act. Sexual dysfunction is a condition viagra free shipping that affects people all over the world. viagra pfizer 25mg This medicine can be used by anyone but only if you have crossed 18 years of age Conditions in which sexual activity is also expected to be advantageous for your heart health. Erectile viagra pharmacies http://respitecaresa.org/rustic-gallery-jeremys-kids-of-respite-care/ dysfunction is identified as a condition associated with aging.
Smaller Companies Take Spotlight at Winter Fancy Food 2022
By A.J. Flick, Senior Editor
The Specialty Food Association‘s Winter Fancy Food 2022 show ended with a big focus on smaller and newer companies, many of which launched during the pandemic.
At a fraction of the previous exhibitors and hours shorted to six hours for the first two days and four hours for the last day, even with COVID precautions, many of the larger exhibitors chose to sit the winter show out.
That left a lot of room for smaller companies and first-time exhibitors to catch some attention at Winter Fancy Food 2022.
Lisa Scali, principal and head of sales and marketing with Maine’s Ocean’s Balance, said she came to the show with no expectations and was “pleasantly surprised” with the traffic her booth received. Ocean’s Balance makes award-winning sauces and spices made with regenerative farmed seaweed.
Runar Omarsson brought his innovative Nordical Fish & Chips from Iceland to Las Vegas and while dried fish on a potato chip might not be something Americans would gravitate to, found a lot of interest in his high protein, keto-friendly bags (and the product is delicious).
Smokers http://www.slovak-republic.org/language/ cialis online tend to have more problems with ED than non-smokers. levitra properien slovak-republic.org Shilajit Gold Benefits: Anti-Aging: The mineral rich combination helps the body control the signs of early aging and in turn encourages vigour, vitality and longevity in the body. The medication should not be taken on alcohol or with smoking, nitrates, certain generic tadalafil online antibiotics and interacting agents. So, cialis sildenafil http://www.slovak-republic.org/marriage/ get a secure and reliable service from us to make your couple life more enjoyable and confident. With the recent trend toward culinary tourism on its side, Los Angeles-based Little Jasmine brought its line of lightly sweetened teas from Taiwan (the White Peach Black Tea is scrumptious) and innovative boba ice cream (sweet, with the pleasant tapioca chewiness) to town.
You might not think of tamales when you think of tamales, much less the idea of a tamal made with turkey meat, but there was Tony’s Tamales in the Mississippi section and these babies are good!
Chef Dan “Fish” Fisher brought his elegantly bottled It Sauce, a variety of flavors all made with criolla peppers (no calories, sugars or preservatives). Delicious.
Of course, there were many familiar names on the concourse with new products. Our friends at Crave Brothers brought the new and highly addictive marinated mozzarella balls and melt-in-your mouth chocolate mascarpone.
Dates for the Summer Fancy Food Show were announced right before the winter show. Many exhibitors were unsure whether they’d be at the New York show.
For more on the Winter Fancy Food Show, check out April’s Gourmet News. Subscribe now so you don’t miss it!
