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OAK BROOK, ILL.—The latest member of Chicago’s local food movement is B., a hyperlocal farm-to-table restaurant located at the newly renovated Hilton Chicago/Oak Brook Hills Resort & Conference Center just 30 minutes west of downtown. Centered around three core pillars; local, fresh and seasonal, B.’s “casually dramatic” identity is distinctive in every aspect of the original concept, from its modern design meets Audubon setting to its globally artistic menu designed by Executive Chef Sean Patrick Curry. Among the highlights, the 167-seat full-service restaurant, which is now officially open to the public, features a patisserie helmed by an award-winning pastry chef, a bourbon-focused lounge, Chef’s Gardens for ingredient sourcing, and an on-site honey harvesting program aimed at raising awareness for declining honeybees. A wide selection of local, fresh and seasonal flavors is meticulously hand-crafted to create simple food with depth—what Curry calls, “modern farm cuisine.” The modern refers to contemporary, artistically plated dishes. The farm cuisine is the connection between the food and the people behind it.
NEW YORK—It’s official. New York City’s newly mandated commercial organics law (1162-A) will hold certain foodservice establishments to a higher standard of food waste management and many operators have no real understanding of how this can negatively affect their business. ORCA has announced a solution—the ORCA system—for diverting food waste from landfills and incineration that is 100 percent compliant and easy to implement.
NATIONAL REPORT—With many areas of the United States experiencing from abnormally dry to exceptional drought conditions this summer, many hoteliers are taking a close look at opportunities for water savings. One area of operations where there is an opportunity to reduce water use significantly is the laundry. At least two companies—P&G Professional and Ecolab USA—are gaining traction with programs that not only save water but also reduce energy consumption and extend linen life as well. P&G Professional’s Tide Professional Coldwater Laundry System helps reduce the water used in a commercial washer by up to 40 percent. Ecolab’s Aquanomic Laundry Program also promises up to 40 percent water savings. Chris Gaunt, P&G Professional Hospitality Manager for North America, says more than 700 hotel properties throughout North America are now using the Tide Professional Coldwater Laundry System. The system is available to programmable machines. “As with all on-premise laundry products, it’s installed by our service organization so that it is set up perfectly,” Gaunt says.
SAN RAMON, CALIF.—According to fishnick, it has launched its Fe3 online sustainability training for foodservice professionals. Fe3 (Foodservice Energy Efficiency Expert) is an online training program designed specifically to educate and certify foodservice professionals in the fundamentals of energy and water efficiency for commercial foodservice. A few years ago, the fishnick team started the discussion of creating certification training for foodservice professionals that would be delivered on an e Learning platform. Fishnick enlisted a small team to help execute the idea and bring Fe3 to life.
BEACON FALLS, CONN.—Lavatec Laundry Technology announced that industry veteran Jim Slatcher has joined the company as Western Regional Sales Manager. A second generation laundry industry manager with over 30 years of operations experience, he will be responsible for developing and expanding Lavatec’s presence in 10 states, including Alaska and Hawaii.
SMYRNA, TENN.—Franke Foodservice Systems announce that their variable speed kitchen ventilation control system, called VariVent, has been awarded the U.S. Environmental Protection Agency’s 2016 Energy Star Emerging Technology Award. As a recipient of the 2016 Energy Star Award, VariVent is recognized as a promising technology that has the potential to significantly reduce greenhouse gas emissions, according to high standards set by the EPA.
ODESSA, FLA.—Hasek Communications, the Odessa, Fla.-based publisher of Green Lodging News, welcomes RieNu by Riegel as a Founding Sponsor. RieNu by Riegel is the first to market recycled table linen product. Made from recycled water bottles—the process includes collection, sanitizing, melting and extruding that molten material into yarn which is then woven and dyed to make RieNu.
BOULDER, COLO.—Eco-Products announced that it has become a Certified B Corp, earning the coveted distinction for meeting “the highest standards of social and environmental performance, public transparency, and legal accountability.”
ST. JOSEPH, MICH.—The new Maytag Commercial Laundry Single-Load, Front-Load Washer is now available. Powered by an enhanced drive system, the high-efficiency machine uses approximately 10.71 gallons of water per cycle. “The machine’s enhancements help deliver outstanding efficiency, qualifying it for the Energy Star designation and making it an ideal choice for owners and route operators looking to boost their bottom line,” said Trey Northrup, General Manager of Maytag Commercial Laundry.
MANCHESTER, N.H.—Xeros, the inventor of an ultra-low water laundry system, announced that it has signed a $500,000 deal with commercial launderer Scarab Group in St. Thomas for its award-winning polymer bead cleaning laundry system. In one of the largest laundry deals on St. Thomas this year, the Scarab Group replaced all of their conventional washers with Xeros laundry systems to reduce their water and energy costs without sacrificing the quality of service to their luxury hotel customers.