Shares of Home Bistro Inc (OTCMKTS:HBIS) have been trading within a narrow range over the past few weeks.
Trading Data
On Thursday, HBIS stock moved up 1.70% to $0.90 with more than 5.15k shares, compared to its average volume of 10.66k shares. The stock moved within a range of $0.8700 – 0.9000 after opening trade at $0.87.
Home Bistro Partners with “CHOPPED” Champion Chef Melanie Moss to Expand Dessert Offerings
Leading online platform, Home Bistro Inc (OTCMKTS:HBIS), offering celebrity chef-inspired, gourmet ready-made and lifestyle meals, on February 24, 2022 announced partnering with celebrity chef Melanie Moss for expansion of the dessert menu options.
Home Bistro CEO, Zalmi Duchman said that in line with the mission of delivering full gourmet, culinary experience to discerning customer, the company has beta tested first dessert. Bistro described it as delicious, salty and sweet caramel brownie, whose results motivated it to go ahead on creation of a stronger dessert menu.
Duchman added that Home Bistro is excited that Chef Melanie Moss is onboard for developing unique gourmet pastries and desserts that the customers would be able to enjoy. Chef Melanie commented expressed excitement and eagerness on showcasing desserts on the Home Bistro platform.
Melanie added that it is keen on working with Zalmi and the team for next phase of dessert menu development. Melanie, whose desserts were recognised in 2016 New York City Michelin guide. In 2018, she also became Champion of a special-themed chocolate competition on Food Network’s CHOPPED. In September last year, she finished Bobby Flay once more on Food Network in a chocolate challenge as well as wowed Bobby with the both chocolate truffles and eclair.
Key Quote
Home Bistro CEO, Zalmi Duchman stated, “In keeping with our mission to deliver a complete gourmet, culinary experience to the discerning customer, over the past six months we beta tested our first dessert – a delicious, sweet and salty caramel brownie. The results were extremely encouraging which motivated us to move forward in creating a much more robust dessert menu.”
