Sheldon Lavin’s Career Well-spent at OSI Group

Sheldon Lavin has been with OSI Group for nearly his entire career and is now serving as its Chairman and CEO. Although Lavin has a family of his own, he said he considers the entirety of OSI Group to be his family.

Lavin entered the world of meat production in the 1970s working as a financial consultant for Otto & Sons, the former name of OSI Group. Otto & Sons was an early supplier of McDonald’s. The deal with McDonald’s was made possible due to funding organized by Sheldon Lavin. In just five years, Lavin began to look into opportunities overseas. Thanks to Sheldon Lavin, OSI Group was able to become the international food processors they are today.

Sheldon Lavin is a contributor to the Ronald McDonald House Charity.

Mr. Lavin is also the recipient of a Global Visionary Award. The award is issued by the Vision World Academy, who honored Sheldon Lavin with the award in 2016. The award was made for individuals who have high hopes in their respective fields; it is given to individuals who have turned their dreams to their personal realities. People who have received the Global Visionary Award have all shown perseverance, persistence, and the ability to accomplish goals.

Sheldon Lavin’s company OSI Group recently acquired many different facilities.

OSI Group purchased an old Tyson production plant in Illinois. This marks yet another location just outside Lavin’s hometown of Chicago. The Tyson plant was had previously laid off hundreds of employees prior to OSI’s acquisition. Many of the individuals who were let go from Tyson were offered jobs by OSI.

OSI Group also purchased Baho Foods, a food processing company ran out of the Netherlands and Germany. Flagship Europe was also purchased by OSI Group. These acquisitions have cemented OSI Group into the global economy.

Sheldon Lavin has seen the company through ups and downs. From the time Otto & Sons got its first major deal with an up and coming restaurant chain called McDonald’s to these recent acquisitions, Sheldon Lavin has been either assisting or leading the company.

Panera Raises Their Standards for Clean Eating

The media continues to pay great attention to the caliber of products manufactured and distributed via the many choices offered to us from grocery stores to the restaurants we frequent.

Food manufacturers and restaurant chains have suffered past criticism for their use of additives such as “pink slime”, MSG, and others, but the popular food chain Panera is seeking to change the horizon of its patrons wondering exactly what type of food additives they are consuming. In an effort to be more transparent with their menu selections, Panera has devised what they have deemed their “No No List” of foods.

According to this recent article from USA TODAY, Panera will remove at least 150 ingredients deemed “unacceptable” from its stores including additives, preservatives, and artitfical ingredients such as sulfur dioxide, maltodextrin, and BHT.

Foodies at Boraie Development know that Panera’s CEO, Ron Shaich, told Fortune that his standard is less about what makes business sense but rather is driven by his concerns as a father. His children eat Panera food 10 to 11 times a week and he wants to make sure they are eating well. His patrons will appreciate Shaich’s sentiment that his customers “are no different than my daughter.”

Van Leeuwen Opens New Shop in West Village

Van Leeuwen is an artisanal ice cream giant in New York. And the company has just opened a new shop in the West Village, to the delight of the area’s residents. All the ice cream flavors are created locally in Greenpoint, and the company has both conventional and vegan flavors to choose from.

O’Neil states that they’ve wanted to open a shop in this part of town for quite some time now. Fans of the icecream like Zeca Oliveira know that pints of Van Leeuwen’s classic and vegan flavors are also available at Whole Foods locations in New York, Connecticut and New Jersey.

O’Neil also confirms that the company is moving to a larger Greenpoint location. At present, the Greenpoint store shares the site with sister restaurant Selamat Pagi.

The truth behind your Valentine’s Dinner

With Valentine’s Day just around the corner, you might be perusing lists of restaurants only to find your local favorite is now competing with the world’s most expensive restaurants. Surprisingly, it’s not because they’re looking to make a few more dollars. Turns out, the science behind what to charge on Valentine’s Day is a bit more complicated.

Special Ingredients
Securing the exotic ingredients they’ll serve on Valentine’s in order to wow their guests is no easy feat for chefs. All the restaurants look for truffles, venison, fine cheese and caviar and there’s only so much to go around. The price for these fancy delights sky-rockets during the Valentine period. Restaurants must adjust for the rising prices.

Full diner, less diners

When couples go out for a hundred dollar valentine’s dinner they’re expecting to remain at the table much longer than their Friday night date. Flavio Maluf knows that they’ll order a bottle of wine, even desert but, restaurants find they serve only two-thirds of the guests they’ll serve on a typical night.

Find deal with small local diners
If Prix fixe has you down this Valentine’s Day, opt for smaller, local dinners that can’t draw the crowds that larger dinners do.