Food & Beverage
Supply chain, food safety, and restaurant technology.
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How Anthony Bourdain Inspired a Banker to Create a Culinary Brand
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. The pandemic threw a lot of curveballs at the…
QSR’s Are Struggling to Cope with Record High Food Costs While Maintaining High Quality
The chicken wing shortage from earlier this summer continues to impact the food & beverage industry, leaving suppliers and restaurants scrambling to respond. This could only be the tip of the iceberg, though, in long-term impacts to the food supply chain. Food prices are hitting record highs, and because of the compounding issues squeezing farmers,…
Technology is Helping Restaurants During a Labor Shortage. Do Patrons Feel the Same?
As customers, we’ve all grown accustom to using QR codes to pull up digital menus on our devices, and that doesn’t look to be going away with an emphasis on touchless experiences. Does this necessarily mean patrons are embracing all restaurant ordering alternatives, like tableside tablets for ordering and touch screen kiosks? A recent…
QSR State of the Industry: Gauge Capital Launches New Podcast
The challenges brought about by the COVID-19 pandemic meant that the quick service restaurant industry needed to evolve in order to survive. To do this, many restaurants leaned into a trend that was already in progress but not fully realized or developed. Brent White, Vice President at Gauge Capital, joined MarketScale to explain how…
FinTech Meets FoodTech at GroceryShop 2021
Key Points: Groceryshop 2021 is taking place September 19-22 in Las Vegas. A key topic of conversation will be centered around the convergence of FinTech and FoodTech. FoodsPass is excited to debut their new new B2B brand portal, which offers free hyper-personalized advertising for restaurants and food brands. Commentary: The motto for Groceryshop 2021 is,…
How B2B Brands Pivoted Overnight To Meet Customer Demands
Over the past year and a half, companies have had to make a lot of changes and quickly. For B2B brands, this is no different, as brands have had to pivot overnight to meet their customers’ demands. Giving insights on this episode of the podcast is Christian Yungbluth, Director of Global Marketing at Hatco…
As Unemployment Benefits Expire, How Can Businesses Bring Workers Back?
COVID’s economic and material disruptions gave many workers, across the blue- and white-collar spectrum, the tools to better analyze what they don’t like about their work lives. Inefficiencies of in-office work settings, dissatisfaction around low wages and unsafe work conditions, and insufficient medical benefits were laid bare. And workers responded, in many sectors, by withholding…
Have Restaurants Had Enough of the Food Delivery Giants?
DoorDash and GrubHub are fan favorites for being able to order your favorite guilty pleasure foods right to your door – but restaurants have long had a love-hate relationship with the food delivery apps. Now the food delivery giants are under fire in Chicago, as city officials say the gig delivery companies misled and took…
Building the Road to Accessible Healthy Food
We know there are numerous benefits to eating healthy – everything from lowering the risk of heart disease, type 2 diabetes, and some cancers, to the simple wins of enhancing your mood and productivity. The primary question for many is one of access. How can consumers create consistent touochpoints with quality, healthy, and affordable foods?…
How Anthony Bourdain Helped a Banker Shift to a Hospitality Entrepreneur
In 2012, with a successful, 16-year career in banking under her belt, Uno Immanivong— who always had a dream of nourishing people with food — auditioned for “The Taste,” a reality cooking show. Anthony Bourdain, one of its stars, chose Uno to mentor on his team, she competed in four episodes — a life-changing…
Demand for Food Delivery Apps Rising, Changes to Cold Chain Needed
The long term impacts of COVID’s acceleration of various industries are being felt, and the broader food delivery industry is one of them. As early as December of 2020, Deliveroo’s CEO was estimating COVID accelerated the adoption of online food delivery platforms by 2 to 3 years, placing enormous pressures on restaurants, delivery infrastructure,…
How the Hospitality Staffing Landscape Changed
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. Workforce management has always been a challenge in hospitality….
Coffee Prices, Continue to Rise
‘The New York Times’ reports that the cost of coffee beans has soared this year, leaving roasters with little choice but to raise prices. In Brazil, the world’s largest coffee exporter, extreme weather has damaged crops. The pandemic has caused shipping bottlenecks, and political protests stalled exports from Colombia, where the price of beans…
How Will Updates to the Packers and Stockyards Act Shape Agriculture’s B2B Relationships?
In Biden’s anti-trust executive orders targeting anti-competitive practices in agriculture, the administration has emphasized the Packers and Stockyards Act as one of the critical laws that’ll be revised and enforced to protect farmers’ and growers’ interests. On this episode of Just the FAQts, we’re exploring the what and the why behind the Packers &…
Innovating Technology Into the First Meal of the Day
Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry. While having a robust to-go strategy is imperative for almost all restaurants now, many full-service locations weren’t prioritizing until the pandemic. The Main…
Creating A Vibe With Chronic Tacos
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. On this episode of Run The Pass, Host Andre…
Rethinking Your Restaurant’s Digital Presence
Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry. The restaurant industry has been through a lot in the last year-plus. Some have pivoted and grown, while others faltered. So, what was…
How Is the Biden Admin’s Attack on Anti-Competitive Policies Shaping Agriculture?
The Biden administration has set its sights firmly on breaking down anti-competitive practices across a wide range of industries, and the nation’s agricultural sector is beginning to feel the effects. According to the president, the executive orders the administration has issued are aimed at anti-competitive practices in agriculture like consolidation in chicken procession, meatpacking, sourcing…
Indian Fast-Casual Brand Wants You to Eat Anywhere You Want
Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry. Indian cuisine concepts on a franchise level aren’t represented very well in the U.S. However, Curry Up Now is changing that dynamic. The CEO and…
Is Segmentation Marketing a Relic of the Pre-COVID Era?
The COVID-19 pandemic undoubtedly changed the marketing landscape for a wide range of industries – but just how different will marketing strategies look in the months and years to come? Will strategies that still rely on clear segmentation continue to succeed, or is segmentation marketing ready for its curtain call? To source insights, Voice of…
Panera Boosts Catering Offering with Nationwide Rollout
Fast-casual staple Panera is making an interesting catering call – they’re ready to cater your next meeting, even if the employees attending it are spread out across the country. This is a response to a dramatic dip in catering revenue during the pandemic, as well as a forecast for work that will see many employees…
What the US Can Learn from Europe’s “Right to Repair” Fight
Earlier in July, the Biden Administration dropped another hammer with its new “right to repair” executive order. With the ultimate goal of increasing competition across the US economy, this new executive order forces the U.S. Federal Trade Commission to draw up new rules & regulations protecting the right & ability of consumers to repair their…
The Journey To Own The Roy Rogers Brand
Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry. On this episode of The Main Course, Host Barbara Castiglia talked with Jim Plamondon, Co-President of Plamondon Companies, which specializes in hotel management…
Wingstop Shares Tumble After Chicken Wing Prices Start Soaring
(Bloomberg) — Wingstop Inc. is falling Wednesday despite a strong earnings report as investors increasingly fear inflationary risks as the price of chicken wings keeps rising. The Dallas-based chain saw its shares plunge as much as 10% at the open before bouncing back. They were down 4.5% at around noon. Price hikes could pressure its…
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