Craig Mcintosh Email & Phone Number

Hanoi, Vn

Introduction to The Happi Group Co. The HappiGroup Co. represents the human-to-human connection. The HappiGroup Co. offers hands-on consulting, onboarding, and continuous support to ensure that every project aligns with your sustainability goals.Built on an incorruptible constitution of ethics and values, ensuring that your goals and projects are sustainably realized.HappiGroup helps you achieve success in the most sustainable and equitable way—benefiting you, your community, and the planet. Every action you take creates a ripple effect, connecting you to the people, resources, and tools necessary to reach your full purpose and potential. Helping you and your business get to a place where your positive contributions and decisions are rewarded and reward others and the planet fairly. We don’t just guide you—we work alongside you on all of your projects, making them convenient, profitable and fair for all. With its suite of solutions, we partner with you on a path to sustainability—whether you're scaling or starting a business, planning an exit, or focusing on personal well-being, we will ensure you get there.Mission: To serve humanity through practical guidance in sustainable development, autonomous solutions, and eco-friendly designs, ensuring that each client's vision is realized through the best practices in technology, circular economy models, and zero-waste valourization for a better future.

Vancouver, Bc, Ca

It’s not every day we waste half of our food… oh wait, yes, it is. And we’re here to change that. Trendi uses robotics to rescue excess and misfit food that was headed for landfills or compost.As co-founder and CEO, I lead a dream team of creatives, developers, and marketers to bring awareness to the food rescue mission and support the growth of our investor funded and government supported innovations.How Does It Work? Our modular technology goes directly to the food source, farms, fisheries, distributors, and manufacturers to help them up-cycle (Trendi says "Rescue") their unsold food *only because of the way it looks however, in fact is virtually the same in every other way as the "sold" food but didn't meet the buyers visual standards. We convert and profit share these delicious morsels into what we call "rescued" Trendi Ingredients. They are a shelf-stable, nutrient-dense, and delicious rescued (up-cycled) single commodity, Trendi & white label blends. Rescued Trendi Ingredients are a fraction of the original size and weight but packed with their original goodness. Beyond the better nutrient retention, enhanced colour and "straight from the farm taste" locked in, the environmental, social, and economic improvements are the icing on the cake. Trendi rescued ingredients serve a bigger purpose than pure economics, but every bit helps, the cost savings and reduction in transportation and reduced packaging is a win win for everyone including the environment and our partner farmers. Trendi ingredients are smaller size and shelf stable (Unopened they do not require Refrigeration) storage and space needs are much smaller, waste of our (nothing added but what the farmers grows) ingredients is reduced dramatically, incredible convenience, just add, sprinkle, fold and or shake...voila instant awesomeness with a feel-good factor to boot! Ask me more, we are always looking for those that want to help support the rescue mission to stop food waste.

In 2004, CulinaryDreams started one of the first restaurant waves of the now popular gluten/dairy-free trend. We seeked to challenge current category boundaries and conventions in hospitality. We understood that creating value for investors, owners, guests, employees and our planet required a holistic approach grounded in the essential components of hotel, restaurant, bar, nightclubs, food, grocery and manufacturing development, management and operations. While our business model for the industry habitually focused on one or two facets, we represented consummate talent in all aspects required for the development of hospitality events and concept experiences, from conceptualization, design, structure, operations, training, branding and marketing and of course business and financial model development.As event and concept specialist our goal was to secure success for our clients, partners, shareholders, team members and of course the planet on which we serve.Our mission based approach to operational development and its successful rollouts was built by using a systematic foundation of tools with a goal of fairness, excellence and equity for everyone involved.From start-ups, pop-ups to events that catered to thousands of people, scaling franchises to starting new ones, we have done it all. If you want to transform your event, business, or scale your company then we should have a lot to talk about. If you are struggling to bring the pieces together or feel overwhelmed, don't worry you'll be in the best hands.

Myfnbee was committed to exploring new and interesting ways to improve the global food and beverage world using technology and impact vision for technique/training/operating and tools-based programs to scale concept quicker, more efficiently, profitable, equitable and sustainable for its stakeholders, clients, customers, communities and the planet.We partnered with our clients to translate their brand into a relevant concept that embodies their core values. Whether collaborating with leading lifestyle brands, or working with established businesses to revitalize their offerings, we helped increase profits, increase brand awareness, implement/adjust company efficiency, and improve operational procedures. Our consultation services helped our clients to leverage their dedicated customers, build awareness amongst new customers, and invite all to experience the brand in an exciting new way.The strengths acquired from our diverse backgrounds and credible, well-established global network allowed us to provide concept development, menu costings, development and training, financial, negotiating goods and services, contract engineering, research and development, real estate, technical and operational solutions.

For almost 15 years, Java U has seduced the hearts of Montrealers, by producing millions of meals that are prepared in our central kitchen; with the love and understanding of what today’s discerning customers want. Java U café is an eat-in and take-out café serving more than 25 kinds of Sandwiches and wraps and delicious baked goods accompanied by a menu of soups and salads that changes daily.Growing rapidly, with 25 prime locations in Montreal and 7 abroad in Egypt, Dubai, Qatar and more.They are the leaders in innovation, multi-media and pioneering in health and the environment when it comes to our culinary creations.Java U roasts its own gourmet coffee in all possible incarnations, high end teas are front and center. The combination of fantastic coffee and great food in a fast casual environment are what makes the concept work.

A creative concept developer for all food and beverage outlets in our hotels and resorts both nationally and internationally. Craig is a chef trained restauranteur with a background in marketing, branding and design. Using his experience and intense research of market development and trends, he develops food concepts from ground up, overseeing the training, developing, implementation and follow-up with full manual of operations, recipe books and financial projections, actuals and ROI evaluations.