Food & Beverage
Supply chain, food safety, and restaurant technology.
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Can The Food Supply Chain Handle Another Ketchup Shortage?
The COVID-19 pandemic caused many issues with the supply chain, and these issues caused a ketchup shortage. Kraft Heinz has been struggling significantly with these shortages, causing a trickle-down effect on restaurants. Voice of B2B, Daniel Litwin, talked with Christine Cochran, Executive Director of Grain Foods Foundation (GFF) and Ryan Richard, Vice President, Community Engagement…
How Condiment Supply Chain Shortages Make Or Break A Restaurant’s Flavor Profile
Condiments, sauces, and spices significantly impact the flavor profile of a meal. But, with recent issues in the supply chain, restaurants are facing a ketchup shortage. This requires ketchup manufacturers to increase production while the cost of the condiment rises across the board. What do these supply chain issues mean for restaurants, and how does…
How Chipotle’s New Degree Program Is Shaping Higher Education
Chipotle recently announced its new debt-free, tuition-covered program for its employees, adding some unique perks compared to other tuition assistance programs at fast-food restaurants. To participate, workers must choose majors in Agriculture, Culinary, or Hospitality fields, among Chipotle’s already existing business degrees. What does this mean for Chipotle and its workers, as well as the…
Do Debt-Free Degree Programs Work For Fast Food Employees?
Chipotle dropped the news it will allow their employees to go to college tuition-free if they major in Agriculture, Culinary, or Hospitality degree programs. They are not the first QSR to launch a program like this: McDonald’s and Taco Bell also offer some form of tuition assistance. When given a critical analysis, do programs like…
How Can Restaurants Scale to Meet New Demand?
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 and…
How Your Restaurant Can Step Up the Restaurant Experience with Data
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. Data and technology are used in restaurants but not used to build relationships. It’s mainly used to track customer purchases, track inventory, scheduling…
What Does It Mean to Be a Wealthy Franchisee?
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. Franchising is critical to the restaurant world, but not every franchisee is successful. So, what’s the secret recipe? Franchise expert, speaker, and author…
Chobani President Comments on the Rising Demand for Healthy Foods and Plans to Keep Up With Employment Demand
The demand for healthy foods has spiked during the COVID-19 pandemic, leading to an increase in purchases of more health conscious foods. Watch or read below as Chobani Inc. President Peter McGuinness speaks to Bloomberg’s Guy Johnson and Alix Steel about this increased demand and what it’s meant for the company. — Host: So…
How Will the NFT Market Shake Up Auction Houses?
Their primary practice is based around asset protection, trusts & estates, as well as representing high net-worth individuals like art collectors, designers, wine importers & producers, and other professionals in wine & hospitality. The profitability of an auction house can be very tricky to maximize, as I’m sure both Christie’s and Sotheby’s can attest. Not…
Democratization of AI Will Speed Up the Digital Transformation
Jerry Abiog is Co-founder and CMO of Standard Insights, and he shared his thoughts on the future of food and beverage and digital transformation. “So, what I see going on in the future in the world of the food and beverage industry is the acceleration of digital transformation as the world comes out of…
Gift Cards Don’t Have to be Boring, Use AR to Virtually Gift an Actual Item
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 a crucial component of restaurant recovery. Augmented reality (AR) has many applications to drive value, especially in personalizing and modernizing the…
Adding Franchisee Input to Update an Iconic 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. Iconic brands create experiences for their customers. That’s the feeling many Californians have about Fosters Freeze, which dates back to the 1940s. Their soft-serve…
Navigating Diverse Food Scenes and Elevating Kitchen Culture
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. A chef’s journey can take many twists and…
Is Business Dining Ready for a Resurgence?
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. Is business dining making a comeback after being hit hard by the pandemic? Industry expert and Dinova CEO Alison Galik joined The Main…
Deliveroo Expands its Supply Chain Footprint in a Crowded Marketplace
British delivery app Deliveroo plans to launch a massive IPO on the London Stock Exchange. It expects a $12 billion valuation, but things haven’t been all rosy for the company. Before Covid, the company nearly tanked. However, with a surge in home deliveries during the pandemic, its business soared. As the company plans for the…
Can an Employee Business Model Create Sustainable Delivery Services?
Deliveroo, an Amazon-backed gig platform, launched its IPO and is digging for billions. With significant funding from Fidelity, Amazon, Capital Partners, and others, the question stands: is there the need for a reimagination of the business model for sustainable delivery services? EntreCourier Founder Ron Walter joined MarketScale TV Host Hilary Kennedy to discuss what…
Barbecue Chain Leverages Data to Brighten Customer Experiences
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 Main Course is talking barbecue and big data today. Host Barbara Castiglia chatted with Joe Tenczar, Chief Strategy Officer at Sonny’s BBQ….
Meet the Chef who Created Tom Brady’s TB12 Nutrition Manual
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. Being a traditional chef was a way of life…
How Did Some Restaurant Chains Grow During the Pandemic?
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. How did some restaurant chains grow during the pandemic? They had to pivot and meet new customer demands to answer the consumer question…
Is There An Alternative Option To Traditional Delivery Apps for Small Businesses?
In the gig economy, restaurants and local businesses are increasingly turning to third-party delivery apps. There are challenges, however, especially over the past year with the COVID-19 Pandemic. What can these small companies do to scale their at-home delivery business while also staying true to their mission and brand? Daniel Litwin hosted Promenade Founder and…
How INSITE Solves Manufacturer COVID-19 Challenges
Because of the pandemic, more people are opting for food from retailers rather than restaurants, which has increased the demand for packaged food. But, although business is booming for food and beverage manufacturers, these companies are also experiencing workforce challenges and safety risks due to the very nature of their work. Todd Davis, Manager of…
Navigating the Legalities for Restaurants
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 Main Course brings a new perspective to the world of restaurants by looking at the legalities involved in operating during a pandemic….
Educating Chefs about Seafood Sustainability
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. Run the Pass looks at the world of seafood as…
The Weekly Scale: March 22nd 2021
This week at MarketScale, we answered the business versus leisure travel debate, deep fried the world of QSR, and got ready to debut the trailer for the second season of Made in America. Your bracket is most likely busted. It’s the start of a new week, and it’s time to scale up. What do…
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