Food & Beverage
Supply chain, food safety, and restaurant technology.
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How Do Portable Cooling Solutions Handle the Heat?
Sunny South Florida is known for many things – nightlife, beaches, great food, and more – but it’s also known for some at-times-overwhelming heat and humidity. It comes with the territory, but that doesn’t always mean residents and visitors alike don’t want to keep cool. That’s why, for this episode of Keep Kuul, a Portacool…
Competition Cooking Tests if Chefs Have The Chops
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 MarketScale’s Run the Pass, host…
How Nathan’s Famous Gave Its Old Dogs Some New Tricks for the Younger Generation
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 James Walker, Senior Vice President, Restaurants for Nathan’s Famous. The duo…
The Five Most Underutilized Technologies In Vending
When you think of vending machines, you probably think of the no-frills, rectangle-shaped machines dishing out your favorite soda or chips. There is nothing fancy to them – put in your loose change or dollar bill, push the button, and out comes your ice-cold soda or delectable candy bar. But, they can be and are…
How the Pandemic Reshaped Restaurants’ ECommerce Business
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 pandemic has turned many industries upside down, including the restaurant sector. While farsighted restaurants had digital plans on their future roadmaps before…
Bose Professional Case Study – Fairmont Windsor Park Hotel
Learn how Bose Professional technology enabled Hoist Group to create the ultimate audio experience for the Fairmont Windsor Park Hotel. Whether guests are relaxing in their rooms, dining at one of the restaurants, or enjoying the luxury wellness spa, outdoor vitality pool, or beautiful gardens, the suite of Bose Professional products contributes to their overall…
How Can Your Restaurant Engineer More ‘Wow’ Moments
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. Food quality and customer experience are fundamental to the restaurant business and are often the result of a dedicated team that puts customers first…
How Can You Ensure Your Food Truck Concept Has Wheels?
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. Launching a new food concept is never easy. The…
All the Trimmings: How to Build a Holistic Restaurant Concept and 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. While the food and beverage portion of a meal is the main focus, restaurateurs also develop other aspects of the business to create…
A Better Way to Close Your Tab
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. Technology is an ever-increasing presence in restaurants. Over the past year, restaurants have scrambled to move to contactless services to help prevent the…
Fogo de Chão’s CEO Plans to Reenergize Experiential Dining
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. Experiential dining has always been a special segment combining outstanding service, unique moments, and delicious food. But it came to a halt during…
Why Restaurants are Struggling to Hire Staff Amid Mass Reopenings
Restaurants are reopening, signaling the near end of the COVID pandemic, but many of them are struggling to hire new staff. Watch below as Bloomberg food editor Kate Krader discusses how New York City restaurants are ready to reopen fully on July 1, but may be hindered by these staffing challenges. Host: What are…
Restaurant Hygiene Standards Should Remain High Even After the Pandemic Fades
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. Restaurants have always placed importance on hygiene. With local, state, and federal guidelines, it was top of mind. However, the pandemic shifted it…
How Will the Surging Grain Prices Impact Farmers?
The grain prices in the US are on an upward trend, but what does that mean for crop suppliers? Tune in below to hear Syngenta CEO Erik Fyrwald speak about agricultural commodities and what factors like extreme weather and demand have on the market. Host: Let’s bring in Erik Fyrwald. He is the CEO…
What’s Inside New Hybrid Ghost Kitchens
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. Ghost kitchens are now part of the vernacular, as delivery became the go-to for restaurants during the pandemic. Those trends, coupled with the…
KPS Global® Named Bronze Winner of the 2021 Edison Awards
KPS Global® has been named a Bronze Edison Award winner in the Manufacturing, Logistics & Transportation category and Thermal Conductivity subcategory for its innovative contributions to the Arctic Express Pack gel freezer system. Each year, The Edison Awards honors excellence in new product and service development, marketing, human-centered design and innovation. A complete list of…
Why Restaurants Should Tap Into the Meatless Monday Movement
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. Meatless Monday, first introduced in 2003, is a movement that’s still going strong. This global campaign seeks to encourage consumers to cut out…
How One Entrepreneur Created A New Brand During COVID
Yum Actually makes ice cream derived from fruits, vegetables and other all-natural ingredients, and founder Nicole Frankel shared her journey to creating the brand. “As you can see by the background, we are a New York City-based ice cream brand. We make a healthier ice cream for kids on strike. I tried just about everything….
A Taste of Global Cuisine with a World-Renowned Flavor Expert
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. Without flavor, every bite would be much less enjoyable….
Revolutionizing the Post-COVID Workplace: The Hybrid Approach, Tech-Backed Amenities, and the Power of Food
Welcome to Skip the Line, a podcast from Mashgin that will look at the various ways technology impacts how people purchase from start to finish. This first episode discusses how to improve the post-COVID workplace, and it will take some creativity. Host Daniel Litwin spoke to two guests regarding workplace structures and amenities post-COVID. First…
Ecommerce’s Role in the Booming Global Coffee Industry
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 pandemic briefly took away one of the world’s beloved institutions – the coffee shop. As the world opens up, the opportunity to…
How Pepsi Drinkers are Empowering Sustainable Farming
Pepsico recently announced its intentions to increase the company’s pursuit of sustainable farming. Watch or read below as Jim Andrews, Pepsico’s Chief Sustainability Officer, talks about the company’s plans to eliminate at least three million tons of emissions by 2030. Host: You, of course, know PepsiCo as the soda snack giant, but the New…
Will Chipotle’s Investment In Education Pay Off For Its Employees?
Chipotle launched an updated debt-free tuition program for its employees, covering new degrees in agriculture, culinary, and hospitality industries. The move shows another step from the QSR chain to prioritize education offerings as an internal and external differentiator. But in the larger context of employee benefits, what is the ultimate goal for the company as…
A Future of Meat without Animals? It’s Closer than You Think.
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. Paul Shapiro is not your average entrepreneur. He is the author of Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and…
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