Food & Beverage
Supply chain, food safety, and restaurant technology.
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How Robotics in Packaging Can Increase Operations
The shipping and packaging industry has seen an enormous boost amid the pandemic. But packaging was developing, changing and innovating before COVID arrived. On today’s episode of “Uptime,” host Daniel LItwin spoke with Steve Lipps, Sr. Director of Product Management for Douglas Machine. With over 25 years in the packaging equipment industry, Lipps highlighted…
Is Email the Secret Sauce of Marketing 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. While becoming a favorite local hotspot and enjoying the perks of word of mouth marketing is likely every restaurant owner’s…
Chipotle Expands Menu with Cauliflower Rice
With the calendar turning over and many consumers on a new year-inspired health kick, quickserve juggernaut Chipotle is aiming to take advantage. The chain’s tacos, burritos and bowls will now be offered with cauliflower rice, a response to a customer survey about what consumers would like to see at the chain and to growing health…
Driving Restaurant Connectivity and Innovation
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 chats with Eric Symon, Director of the Enterprise Process Innovation Center…
Bridging Communication Gaps to Build a Stronger Business
Greg Crumpton lives by a simple mantra: Relationships drive business. Each week on Straight Outta Crumpton, Crumpton dives into the lost art of networking and speaks with the biggest influencers in business services to learn how they build, nurture and value their professional relationships. On this episode of “Straight Outta Crumpton” Greg Crumpton hosts…
Creating a (Jamba) Juicy Future
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. Whether a business model is successful or not, sometimes revamping just makes sense. For instance, Netflix moved from just distributing…
Empowering International Farmers with Smart Technology
The agricultural industry faces numerous challenges that pull farmers in multiple directions while operating on razor thin margins. Innovative technology can solve these inherently clashing industry problems and provide for a more efficient and sustainable farming community. Daniel Litwin, the Voice of B2B, was joined by Praveen Penmetsa, founder and CEO of Monarch Tractor,…
How The Halal Guys Grew from a Food Cart to an International Franchise
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. From the wild west chuckwagons that kept cowhands fed as they drove herds of cattle to market, to the lunch…
National Restaurant Association Gives Desperate Plea to Congress for Industry Relief
As the COVID-19 pandemic continues to starve the restaurant industry, with more than 110,000 businesses—the majority of which were well-established restaurants to community fixtures—permanently closed in 2020. That’s more than 17% of all of our nation’s restaurants, with 16% of which had been in business for at least 30 years. Further, 87% of those…
What Lies Ahead for the Future of Food Traceability
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. A key component of the FDA’s New Era of Smarter Food Safety Blueprint, the U.S. Food and Drug Administration (FDA) just…
Identifying the Next Great Restaurant Franchise
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. When you need insight, asking an expert is the right way to go. Which is why Barbara Castiglia, host of…
From Building Steak Houses to Building the Supply Chain
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 is one of the most resilient, as it’s always changing, evolving, and adapting. COVID, by far, has…
Disrupting Career Paths Through the Journey of Food
A recovering lawyer and politico turned culinary historian, food writer and professional speaker, Adrian Miller may not immediately seem like the correct guest for Sales Disrupters, but host Erik Charles begs to differ. How does a Georgetown law school graduate go from working in the White House during the Clinton administration to the award-winning…
Deerland Probiotics & Enzymes Hires Vice President of Sales-Americas, Expands Executive Team
KENNESAW, GA (November 18, 2020) – Deerland Probiotics and Enzymes has announced the hiring of a new vice president of sales-Americas as well as the creation of a new executive level position for product development and supply chain. Michelle Cook has been named the company’s vice president of sales for the Americas region. Cook brings more…
It’s Time to Bring More Personality to the Restaurant Experience
Running a restaurant is a lot more than just creating quality food. It’s a dynamic business, impacted by many internal and external factors. Technology has been evolving how restaurants run, and expert Dirk Izzo, President & GM at NCR Hospitality, offered insights on what’s happening now and what to expect. The pandemic accelerated tech…
Beyond Meat & McDonald’s McPlant Partnership Remains Vague
When McDonald’s added a meat free alternative to their menu with the Beyond Meat burger, the coupling between the two companies seemed to be a win-win. But McDonald’s recent announcement of the McPlant burger, a product that does not bear the Beyond name, is a surprise for investors of both brands. The announcement leaves many…
Finding Common Ground Over Coffee
Coffee is more than a beverage. It’s a culture to many, and for some, it’s their livelihood. TJ Fairchild, founder and owner of Commonplace Coffee, is an old friend of Greg’s and shared his nearly 20-year love affair with coffee culture. Fairchild met Greg in 1999, as he was working at a coffee shop outside…
A Story of Change: 35 Years of Leading Dunkin Donuts with Robert Rosenberg
The restaurant industry has always been one of change and the need to adapt. Lessons learned from years of experience can contribute greatly to the next generation of food service entrepreneurs. Robert Rosenberg, former Dunkin Donuts CEO, was at the helm for 35 years, seeing his share of successes and failures. He’s now captured…
Glass Front Vending Solutions Take Center Stage
Mike Weisser, President and CEO of SandenVendo America, understands the GFV-9 front-loading vendor’s importance as a mainstay in the foodservice industry. Since the inception of the glass front vending machine in 1972, technology continues to innovate and change the way people interact with self-service food and beverage devices. SandenVendo’s GFV-9, likewise, carries on this tradition…
Building a Restaurant Concept That Provides Unique Experiences
Modern Restaurant Manager Executive Editor and host of MarketScale’s The Main Course Barbara Castiglia was joined for this episode by a guest who’s gone to the dogs – literally. FreeRange Concepts Co-Founder Kyle Noonan has an extensive resume chock-full of experience in the restaurant and hospitality industry and, alongside Co-Founder Josh Sepkowitz, has crafted…
How Tenant Protection Programs Benefit Storage Facility Owners and Tenants
It’s the whole point of a self-storage facility. Customers put their things there and can be at ease knowing nothing will happen. But, of course, there are things that can’t be prevented that take place now and then, from natural disasters to theft and accidents. That’s where a tenant protection program can be the…
How an MIT Project Turned into a Non-Alcoholic Brewery
On this special After Show segment of Run the Pass with Executive Chef Andre Natera, host Daniel Litwin was joined by Ronan McGovern, Founder and CEO of Point 5 Brewing, for a conversation about the brewing company’s non-alcoholic product and how it might fit into the future of the food and beverage industry. The…
Driving Restaurant Reopening with Consumer Data
On this episode of The Main Course with host Barbara Castiglia, Castiglia was joined by Dara St. Louis, Senior Vice President and Founding Partner at Reach3 Insights. St. Louis has been in market research for more than two decades, and she now helps Reach3 Insights accomplish its mission to drive “transformational change that places…
Building an Alliance to Foster Culinary Innovation
The Austin Food and Wine Alliance has built a reputation for throwing big parties and networking events to help foster culinary innovation. This year, the organization announced a relaunch as the Texas Food and Wine Alliance, expanding to all the major regions of the state – a move that proved to be needed now more…
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