By: Max Sullivan, Seacoast Online
Runnymede Investments of North Hampton plan to keep Smuttynose Brewing Co. alive as a New Hampshire staple, they said this week after being announced as the company’s new owners.Runnymede was named Smuttynose’s chosen buyer March 16, a week after the Provident Bank bought back the brewery at a foreclosure auction for $8.25 million. The purchase included the brand, as well as its $24-million facility and Hayseed Restaurant at 105 Towle Farm Road. It followed financial struggles caused by craft beer industry changes. The purchase amount was undisclosed, according to a press release from Smuttynose.
Andy Hart of Runnymede said Smuttynose has been a big part of his life personally. He recalled how he and his wife purchased every case of Finestkind IPA in stock at Gary’s Beverages in Portsmouth for their backyard wedding, then ordered more.
“I never would have thought that years later, Smuttynose would enter my life again and create more amazing memories,” said Hart.
In a statement from Runnymede, the new owners said founder Peter Egelston and his partner Joanne Francis “have created something magical here and we want to keep it that way.” Egelston is remaining in place as president for the immediate future, though he said Wednesday it is too early to tell what his long-term role with the brewery will be.
McDonald’s Becomes the First Restaurant Company to Set Approved Science Based Target to Reduce Greenhouse Gas Emissions
Company Expected to Prevent 150 Million Metric Tons of Emissions by 2030
Today, McDonald’s announces it will partner with franchisees and suppliers to reduce greenhouse gas emissions related to McDonald’s restaurants and offices by 36% by 2030 from a 2015 base year in a new strategy to address global climate change. Additionally, McDonald’s commits to a 31% reduction in emissions intensity (per metric ton of food and packaging) across its supply chain by 2030 from 2015 levels. This combined target has been approved by the Science Based Targets initiative (SBTi).
Through these actions, McDonald’s expects to prevent 150 million metric tons of greenhouse gas emissions from being released into the atmosphere by 2030. This is the equivalent of taking 32 million passenger cars off the road for an entire year or planting 3.8 billion trees and growing them for 10 years. The target will enable McDonald’s to grow as a business without growing its emissions.
“To create a better future for our planet, we must all get involved. McDonald’s is doing its part by setting this ambitious goal to reduce greenhouse gas emissions to address the challenge of global climate change,” said Steve Easterbrook, McDonald’s President and CEO, who announced the plan in a video released by the company. “To meet this goal, we will source our food responsibly, promote renewable energy and use it efficiently, and reduce waste and increase recycling.”
By: John Koziol, Union Leader
An inn in the White Mountains changed hands last week.
The Silver Fox Inn was recently acquired by the Waterville Valley Resort. Formerly a Best Western, the 32-room hotel had been operated by Tor and Susan Brunvand.
Waterville Valley Resort announced the acquisition of the Silver Fox last week. The purchase price was not disclosed.
“This is an exciting opportunity for us to expand our portfolio, and we are especially grateful to the Brunvands for their many years of service to the Waterville Valley community,” said Tim Smith, the resort’s president and general manager, in a statement.
Matt Hesser, the resort’s director of marketing and sales, hailed the Brunvands in their retirement.
“Their longtime dedication to their product has generated an incredible reputation,” he said.
By: Kimberley Haas, New Hampshire.com
In the three months since Jay and Amanda McSharry opened The Sailmaker's House, they have already welcomed guests from around the globe.
Restaurateur Jay McSharry, who owns Jumpin' Jay's Fish Café, The Franklin, Moxy, Dos Amigos, Vida Cantina, The Red Door and other businesses on the Seacoast, said he has always wanted to own a hotel.
"It's an exciting time to be part of Portsmouth," McSharry, a University of New Hampshire graduate, said. "It has grown up and matured so much but keeps its rich history. I am happy to have brought the inn back to life working with Amanda."
For 27 years, the historic building on Court Street was The Inn at Strawbery Banke.
The McSharrys, who have two children under 20 months old, said the time was right for them to enter the lodging market. They worked with the Small Business Administration and Optima Bank to finance the deal.
By: Danny Klein, QSR Magazine
There’s no secret kiosks are coming. McDonald’s said after its fourth-quarter earnings report in late January that it planned to invest $2.4 billion of capital in 2018, the majority of which would go to deploying its “Experience of the Future” design at U.S. locations. The main attraction: kiosk ordering. Subway also said it’s preparing to roll kiosks out in 2018 and beyond. So did Taco Bell. Wendy’s, too. Panera has had this technology live for years. Shake Shack opened a New York City store dedicated to it. Facial ordering is even a thing now.
This all backs what the data must show, right? Customers are eager for the technology, especially in an industry where convenience sits on the throne above all others.
Tillster, a global leader in digital ordering and engagement solutions for restaurant, launched its Self-Service Kiosk Index Monday. For the second consecutive year, the company partnered with research firm SSI to conduct a study on how offering self-service kiosk impacts guest behavior. The study surveyed 2,000 restaurant customers across the U.S. in an attempt to summarize customer-ordering habits with kiosks and illustrate how kiosks can lead to more visits.
By: Tom Eastman, Conway Daily Sun
This is the 80th anniversary not only of Cranmore Mountain Resort but also of another North Conway institution, the former Hotel Randall, whose name was changed to the Eastern Slope Inn for the 1937-38 season.
Like Cranmore, it was owned and developed by Harvey Dow Gibson (1882-1950), the New York City-based, North Conway-grown financial wizard who developed the mountain and bought the inn as part of a plan to turn North Conway into a year-round resort.
The inn was built in 1926 by hotelier Henry Harrison “Harry” Randall, the third Hotel Randall located on the site. Like so many White Mountain stick-built hotels, the two previous Hotel Randalls were consumed by fire.
Randall’s father, James Thompson Randall, had bought a boardinghouse at the north end of Main Street in 1854, renaming it the Hotel Randall.
Harry Randall was literally born in a hotel trunk in 1870, four years before the arrival of the railroad in 1874, and he grew up working at his family’s hotel, which was enlarged over the years.