Zaxby’s, a US-based fast-casual restaurant chain, is poised to open its first restaurant in Grovetown, Georgia, on December 18, 2023.
Situated at 5002 Steiner Way, the upcoming establishment will feature both dine-in and dual drive-thru amenities.
Tom Scott, Jennifer Cobb, Steven Stembridge, Scott Roberts, and Ashlea Lane of SSR Augusta, seasoned licensees, will own and manage the restaurant.
This marks the franchisee‘s eighth establishment in the Augusta region.
SSR Augusta market operations director Jennifer Cobb stated, “We’re thrilled to grow our presence in the Augusta area with the highly anticipated Grovetown Zaxby’s location. Since 2019, we’ve been part of the Augusta community, and this marks our first expansion in the region.
“We are delighted to welcome new guests, foster a positive work environment and offer growth opportunities to our dedicated team.
“Our commitment extends beyond the restaurant as we forge partnerships with the Girls Scouts of America, local churches and welfare groups, to demonstrate our active engagement and support of the Grovetown community.”
Spanning 3,000 square feet, the upcoming site will showcase Zaxby’s timeless white farmhouse-style architecture, complemented by modern digital menu boards.
The dining establishment has the capacity to host a maximum of 56 patrons.
The upcoming Zaxby’s establishment will generate employment opportunities for 50 individuals in the Grovetown vicinity.
Customers have the option to submit their food orders conveniently through zaxbys.com or the recently launched Zaxby’s app.
Delivery can be arranged either directly through the app or via third-party delivery platforms such as UberEats, DoorDash, and GrubHub.
In December 2023, Zaxby’s revealed the inauguration of a new dining establishment in Biloxi, Mississippi.
Located at 2441 Pass Road, Zaxby’s Biloxi venue is owned and operated by Pass Road Poultry.
Collaboratively crafted by STARR’s corporate wine director, Mikayla Avedisian-Cohen, and the biodynamic Brooks Wine, the latest vintage wine under the new label is both produced and bottled in Willamette Valley, Oregon, USA.
The Pinot Noir blend from the 2022 vintage is exclusively offered at STARR’s restaurants located in New York, Philadelphia, Washington DC, Miami, and Fort Lauderdale.
The process began in 2022 when Mikayla and STARR project manager Sarah Starr visited the vineyard of Brooks Wine. There, they blended and blind-tasted a range of vintages to find the ideal match for each of STARR’s range of cuisines.
This led to the development of a light-bodied Pinot Noir with a fruit-forward profile, featuring savory finish notes reminiscent of fresh cherry, red raspberry jam, and wild strawberry.
Jarreau said, “When Sarah and Mikayla joined me at the table here in Oregon, they brought their own honed palates and vast hospitality experience.
“Working together, we were able to craft a Pinot Noir of remarkable vibrancy that is both a pure expression of the 2022 growing season in the Willamette Valley and incredibly well-suited to the diversity of cuisines the STARR group offers.”
STARR will provide the Pinot Noir wine by the glass and/or bottle, depending on the location of the restaurant.
Avedisian-Cohen said, “Working alongside Claire and her team at Brooks, and honing in on every layer, was beyond impactful. It was like I was given the keys to the castle and told to ‘rearrange the furniture however you think is best.’
“With both of us bringing our different palates, Sarah and I had so much fun collaborating to create a wine for all of the STARR restaurants, and we’re pretty damn proud of the result! It’s an excellent vintage with beautiful fruit that we can’t wait to share with our guests.”
Pepsi is allocating $13 million towards the establishment of a new production line at its soft drinks facility in Romania, where it will manufacture a variety of beverages, including Pepsi, Pepsi Max, 7UP, Mirinda, and other branded products.
Pepsi has announced a $13 million investment in “installing a modern fully automated production line” at its soft drink plant in Dragomirești, Romania.
The company’s objective in taking this step is to enhance production capacity to “800 million liters per year.”
The investment involves the “construction of a fully automated warehouse extending over 15,000m2, valued at $15 million.”
The new production line has the capacity to manufacture up to 1 million bottles per day, representing a 60% increase in beverage output per unit compared to a traditional production line, according to a spokesperson from Pepsi.
The move is an important element of the company’s 5-year development plan, entailing a total investment of $40 million by the drinks giant.
“(…) This investment will help us strengthen our position as a regional production and distribution hub for Central and South-Eastern Europe” said Radu Berevoescu, general manager and senior commercial director of East Balkans at PepsiCo.
As per the 7Up manufacturer, the “fully automated process, encompassing everything from bottling to loading onto trucks,” will eradicate the necessity for human intervention in the operational workflow of the new production line.
„ The new line can produce approximately 1 million bottles per day, simultaneously consuming 30% less energy than a conventional line. The high level of automation allows our employees to focus on improving processes, professional and personal development, as well as the continuous simplification of operations,” he said.
“Over the past decade, Pepsi has directly invested $320m in Romania, reinforcing its position” in the region’s market.
The beverage company operates two facilities in Romania, namely Star Foods Snacks in Popești-Leordeni and a beverage plant in Dragomirești, both in close proximity to Bucharest.
The Dragomirești facility caters to the markets of Romania, Bulgaria, Greece, Ukraine, Hungary, Cyprus, and Moldova.
The upcoming production line will have the capability to produce various brands, including Pepsi, Pepsi Max, 7UP, Mirinda, and others.
The Pepsi facility in Popești-Leordeni caters to the aforementioned countries as well as additional ones, including Moldova, Ukraine, Albania, Montenegro, Serbia, and more. The factory manufactures Lay’s potato chips, Doritos, Lay’s Oven Baked, and a local brand called Star.
Pernod Ricard has finalized a compensation agreement with workers at its Chivas Brothers subsidiary after the Unite union threatened pre-Christmas strikes.
The Scotch whisky producer is implementing a 6.4% salary increase for its staff, starting from July, along with a one-time payment of £500 ($634). This agreement has been overwhelmingly accepted by the 500 members of Unite at Chivas Brothers.
In October, Chivas Brothers’ proposal for a 6.4% salary increase was declined by 97% of union members.
In addition to the one-time £500 payment, the recent agreement incorporates a second salary boost scheduled for July 2024, contingent on the average inflation over the preceding 12 months.
Unite industrial officer Andy Brown said, “Unite has delivered a significant improvement to the pay packets of our Chivas Brothers membership. The new two-year deal will help them cope with the ongoing cost of living crisis.
“We are pleased that we have negotiated an offer which has been overwhelmingly accepted by the membership bringing the dispute to an end.”
A Chivas Brothers spokesperson said, “We are pleased that following the latest ballot, employees covered by bargaining agreements have now voted to accept our revised proposal, which avoids unnecessary strike action.
“The new deal includes an acceptance of our original pay proposal and enhanced benefits, along with the security of a two-year agreement.
“We are looking forward to continuing to work closely with all our employees to deliver our main business objective, which is the continued supply of our world-renowned whiskies to consumers all over the world.”
The agreement comes after several weeks of negotiations that ensued following the announcement of strike action at the end of November.
Unite suspended scheduled industrial action on December 5th in response to an undisclosed pay proposal.
The planned strikes entailed a series of 24-hour stoppages scheduled between December 11th and 14th, accompanied by a prohibition on overtime and short-notice shifts.
Approximately 1,500 individuals are employed by Chivas Brothers in Scotland.
The union advocates for employees at Chivas Brothers’ Dumbuck warehouse and various distilleries situated in places such as Dalmuir, Beith, Strathclyde Grain, Kilmalid, and Strathisla.
In November, Brown conveyed that the union had consistently cautioned Chivas Brothers about the inevitability of strike action unless there was an enhancement in the current pay offer. Despite our members’ concerns, the company has not heeded the warnings, and now industrial action is imminent in a matter of weeks.
He added the strike would have “a major impact on the company’s ability to supply premier brands over the festive season”.
However, the Chivas Regal maker said at the time, “Considering the proximity to the festive season, and our business resilience plans, we are confident the planned action will have no impact on end-of-year orders, much of which has already shipped globally.”
Reporting its full-year financial results in August, Pernod Ricard posted a 10% rise in organic sales and an 11% increase in underlying operating profit for the year to the end of June.
Group net sales rose 13% to €12.14bn ($13.19bn). Profit from recurring operations was up 11% at €3.35bn. Net profit was 12% higher at €2.28bn.
The Italian spirits group stated its intention to pay a sum of up to $1.32 billion for Courvoisier. Campari’s departing CEO, Bob Kunze-Concewitz, characterized Courvoisier as “a leading historical Cognac house, ranking among the top four.”
Courvoisier’s placement within the Beam Suntory portfolio traces its origins to the division of the UK spirits group Allied Domecq in 2005.
Greg Hughes, President and CEO of Beam Suntory, mentioned that the divestiture of Courvoisier will enable the company to concentrate more on its core areas of expertise, supporting the acceleration of its global growth aspirations.
Campari has stated that it is in the process of “engaging in exclusive negotiations” with Beam Suntory and has obtained a put option to purchase Beam Holding France, the entity that encompasses Courvoisier.
The arrangement of the deal, poised to become Campari’s most significant acquisition surpassing the 2016 Grand Marnier acquisition, involves an initial payment of $1.2 billion. An additional sum, capped at $120 million, is anticipated to be disbursed in 2029. According to publicly-listed Campari, this valuation results in an enterprise value multiple of approximately 17 times the brand’s contribution after A&P (Advertising and Promotion) from the previous year.
Citing data from Beam Suntory, Campari said the Courvoisier business, which also includes the Salignac brand, made net sales of $249m in 2022. The asset’s contribution after A&P was $78m, Campari added.
The owner of Aperol also furnished data for the initial ten months of 2023. During this period, the net sales of the Courvoisier business experienced a year-on-year decline of 33%, amounting to $148 million by October 31. The contribution after Advertising and Promotion (A&P) for the same period was $37 million. However, Campari did not disclose a corresponding figure for the ten months leading up to October 31, 2022.
In its statement, Campari explained, “This performance is influenced by recent market-driven trends, including the normalization of consumption in the US after peak post-Covid sales and destocking at the wholesaler level, aligning with broader trends in the Cognac industry.” Campari further noted that the United States, China, and travel retail collectively contribute to approximately 75% of the total category.
The Cognac markets in both the United States and China have faced challenges in recent quarters. Demand has declined in the US, and in China, the combination of a sluggish real estate sector and faltering economic growth is impacting expenditures on high-end consumer goods.
In October, Rémy Cointreau, the owner of Rémy Martin, reported a 30% fall in its Cognac revenue for the six months ending in September. Sales in the Americas halved during this period.
Based on Beam Suntory data presented by Campari, the United States represented approximately 60% of Courvoisier’s net sales in the fiscal year 2022. Campari highlighted that, collectively, the UK and China contributed to about a quarter of the brand’s net sales. Additionally, travel retail accounted for just over 3% of Courvoisier’s total net sales, as per Campari’s information.
In recent years, there has been speculation within the investment community that Campari might be inclined to undertake a substantial acquisition. This speculation gained renewed attention earlier this year due to a shift in the company’s voting structure, leading to market discussions suggesting the possibility of the group issuing a significant amount of equity without compromising family control.
The acquisition of Courvoisier is slated to be financed through a bridge loan of €1.2 billion ($1.32 billion). Campari stated today that it is consistently exploring different options, considering the evolving market conditions, to potentially fund the transaction using a combination of debt, cash, and equity or equity-like instruments. The timing and amounts for these alternatives are yet to be determined.
Kunze-Concewitz, who is set to step down as Campari CEO in April, said the deal “primed Cognac to become Campari Group’s fourth major leg along with aperitifs, Bourbon and Tequila”.
He added, “The addition of Courvoisier Cognac to our portfolio of global priorities is a rare and unique opportunity to expand our premium spirits portfolio and Cognac offering.”
Hughes has been Beam Suntory’s president and CEO since October, having spent more than eight years at the Maker’s Mark brand owner.
In a post on LinkedIn, Hughes said the sale of Courvoisier was part of the distiller’s “intentional steps to sharpen our focus on our areas of strength and our must-win brands and categories”.
He added, “Our team has thoughtfully built this brand with care, craftsmanship and quality and we know Courvoisier will continue to thrive under Campari Group’s skilled ownership.”
Gyan Dairy, a leading producer of fresh milk and dairy products and a subsidiary of CP Milk & Food based in Uttar Pradesh, has expanded its daily milk production capacity from 11 lakh litres to 15 lakh litres. This strategic move aims to leverage the increasing demand for milk and dairy products in the state of Uttar Pradesh.
The organization has established an advanced facility in GIDA Phase II, Gorakhpur, with a daily capacity of five lakh litres, involving an investment of around INR 120 crores. Spanning 20067 square meters, this facility has contributed to the creation of more than 1800 direct and indirect jobs, providing benefits to over 1 lakh families involved in cattle rearing.
As of November 2023, based on animal husbandry statistics, Uttar Pradesh holds the largest share, accounting for 15.72% of the country’s milk and dairy product production. The state maintains its leading position by annually producing 319 lakh metric tonnes (MTPA) of milk and dairy products. The dairy market in Uttar Pradesh was valued at INR 1,626.7 billion in 2022 and is anticipated to reach INR 3,613.2 billion by 2028, exhibiting a Compound Annual Growth Rate (CAGR) of 14.24% during the period from 2023 to 2028.
“We started our journey in 2007 with just two products in our portfolio, namely Gyan Skimmed Milk Powder and Gyan Desi Ghee. Milk was procured from the market and transported to our plant. The income from the sale of milk had gone to middlemen, depriving dairy farmers of fair compensation for their produce”, said Mr. Jai Agarwal, managing director, of CP Milk & Food Prod
“The situation is different now and everything has changed considerably over the last 6 to 7 years. Today we have a total of four plants in Lucknow, Barabanki, Varanasi and Gorakhpur with an increased capacity of processing 15 lakh per day and providing a range of packaged milk and other dairy products such as Dahi, Paneer, Khoya, Butter, Ghee and dairy-based beverages such as Lassi, Chaach, etc. Our range of products are available across the country via a strong network of over 50,000 retailers and over 50 Gyan Fresh stores”, added Mr. Agarwal.
South Seas Distilleries and Breweries Pvt. Ltd., a distinguished Alcobev company with a rich heritage, is proud to present ‘Crazy Cock’ as its first whisky brand available for direct consumer sales.
Crazy Cock debuts as a unique single malt whisky, crafted from carefully selected 6-row Indian barley sourced with precision from the untainted plains of North India.
The barley undergoes classic malting and distillation in copper pots, creating a harmonious blend of flavors and a delightful array of nuanced aromas.
The Crazy Cock Dhua acquires its rich and complex flavor profile as it ages in casks previously used for bourbon and sherry. Distinctively smoked batches impart an exclusive deep, peaty quality to the whisky.
Crazy Cock Single Malt Whisky presents two variations: Rare, matured in Double Oak casks, and Dhua, recognized as the Peated expression.
“In the dynamic landscape of global spirits, Indian whiskies are currently enjoying a spotlight. Our esteemed clientele includes some of the world’s leading alcohol beverage giants, a testament to our longstanding partnerships. This initiative is a celebration of our enduring craftsmanship, as we joyfully continue our legacy by crafting a new array of exceptional whiskies under the banner of Crazy Cock,” said H.V. Chinoy.
Crazy Cock aims to enchant refined palates not only in India but also on a global scale, with a focus on establishing a distinctive presence in the luxury segment.
Initially available in Mumbai, Goa, and Haryana, the whiskey brand has plans for broader expansion in the coming months.
E-commerce platform Meesho reported on Friday that it has successfully onboarded 25,000 non-GST sellers since October 2023.
The platform witnessed a surge in non-GST seller registrations last month, with over 40% originating from more than 20 states.
The statement comes after the GST council granted permission for e-commerce platforms to onboard non-GST sellers with a turnover of INR 40 lakh.
“Committed to our goal of digitizing 10 million sellers by 2027, Meesho stands firm in driving innovation and embracing the government’s historic decision to eliminate mandatory GST registration for small businesses selling online,” said Megha Agarwal, CXO business, Meesho.
Additionally, the company emphasized that non-GST sellers contribute approximately 1.3 lakh product listings on the platform, with over 80% of these products being exclusive to Meesho.
Faasos, the primary wrap brand operating under Rebel Foods, has elevated its offerings with the introduction of a fresh Shawarma line.
With a brand presence spanning over 75 cities across 335+ locations, Faasos’ Shawarma has transcended mere food, establishing itself as a nationwide favorite.
This debut establishes Faasos as a significant contender in the Shawarma market, offering a selection of eight variations that include Classic Peppy Chicken, Special Smoky Chicken, and Sizzled Falafel, among others.
“At Faasos, we take pride in our commitment to innovation and exceeding expectations. We understand that indulging in the same meals over and over can be boring. With this new range of Shawarmas, especially with the New Year celebrations approaching, we are elevating this festive spirit with more delightful food options to choose from. This launch also marks another milestone in the brand’s journey to reach new customers with unparalleled culinary experiences, making every meal memorable,” said Pragati Dalal, Vice President of Marketing at Rebel Foods.
During the Shawarma Fest, Faasos will be actively engaging with customers through various activities.
In major urban centers, collaborators partnering with Faasos will attire themselves as Arab sheikhs, injecting vibrancy into public spaces and transforming them into lively hubs.
The objective of this approach is to blend entertainment with informative sessions, utilizing these interactions as opportunities to spread joy.
The freshly introduced Shawarmas can be conveniently ordered through the Faasos app, EatSure app and website, along with several other food delivery platforms.
Picture Vincent van Gogh intuitively choosing colours from his palette, or Ghalib carefully weaving all the right words into a beautiful poem; in much the same way, Maurer treats his process of making sausages like crafting a culinary masterpiece, as he often puts it.
Do you remember reading about the Spice Trade of India? Condiments, flavours and culture, travelling across borders, for miles and miles. With the progress and adaptation, our taste buds have evolved, but the food dynamics haven’t. Meisterwurst, the brainchild of Mr. Arthur, is living proof. With his love for the Indian people, and a passion for German food, he envisioned bringing the fresh, authentic flavours of Germany to India. “There is so much more to German foods than beer, pretzels, sauerkraut, and schnitzels. You don’t need a festival to enjoy the very best of German treats; there is meat on every occasion!” says Maurer.
Meisterwurst is committed to bringing the finest quality processed meats to your doorstep– right from sourcing the freshest meats, purest seasonings and spices, to perfectly cooking, curing, smoking or simply processing as the case may be, every part of the process ads to the true essence of what it stands for.
What makes Mesiterwurst different?
“Our vision is to share a piece of Germany with the people of India”. Creating Meisterwurst in a place with a range of different taste preferences had its challenges. “I had to make the German flavours work for Indian taste buds, which was a bit tricky,” says Maurer. He described the process of finding the right mix as a beautiful adventure in cooking – “it’s all about discovering what everyone can enjoy together”, he said.
While the process might be truly intriguing, the real secret that made it work for him, was the beauty of keeping it old school, and always prioritising affordability and quality. As Meisterwurst continues to flourish, Maurer has his eyes set on expanding the culinary dialogue between Germany and India.
“I envision Meisterwurst becoming a household name, not just for sausages but as a symbol of culinary diplomacy,” he declares. His passion for fostering cultural exchange through food is palpable, and it’s this very spirit that sets Meisterwurst apart.
Future Goals and New Avenues
As a long term goal, with the increasing global interest in plant-based diets, Meisterwurst is gearing up to introduce vegan meals and has strategically chosen India as the testing ground for this venture. India, with its vast vegetarian population and rich history of vegetarianism spanning centuries, provides an ideal market for capturing the growing vegan consumer base.
To spearhead this initiative, Meisterwurst is set to launch Veganya, a dedicated brand focused on offering high-quality vegan meals. The company envisions leveraging the immense potential of the Indian market to establish Veganya as a prominent player in the vegan food sector.
In addition, they are also planning to introduce vegan products and expand them through Meisterwurst innovative retail concepts. The company is in the process of creating unique shopping experiences through the establishment of more Meisterwurst stores.
Bringing People Together through German Food
Maurer’s journey is a story of a man who brought a slice of Germany to the vibrant streets of India, one sausage at a time. He has given people an opportunity to become friends over their shared love of sausages, and his fond remembrance of people tasting German food for the first time is a demonstration of just that. Meisterwurst stands not just as a testament to his love for food but as a living legacy of cultural fusion, where the flavours of Germany and India intertwine harmoniously. Maurer even talks about his fond remembrance of people tasting German food for the first time.
“Food transcends borders. It’s a language that everyone understands, and I’m just grateful to be a part of this global conversation” — with that, he returns to the heart of Meisterwurst, where the aroma of sausages and the warmth of cultural exchange fill the air.
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