Food & Beverage
Supply chain, food safety, and restaurant technology.
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Run the Pass: Bringing Sizzle to the Commercial Cookware Market
On this episode of MarketScale’s Run the Pass, host and Executive Chef Andre Natera brought in globally recognized kitchen supply entrepreneur Jake Kalick to see if the sizzle surrounding Made In, a premium cookware company, is the real deal. Motivated by a family history spanning over 100 years in the kitchen supply business, Kalick…
The Need For Touchless Vending Goes From Future To Present During COVID-19
Touchless technology for vending machines isn’t new, but it’s possible you’ll be seeing it for the first time soon at a vending machine near you. The COVID-19 pandemic has forced many companies to think about surfaces that needed to be frequently cleaned. Vending machines can be those surfaces, but as Vagabond CMO Juan Jorquera noted,…
Creating Community and Finding Success in the Crowded Coffee Space: The Main Course
The restaurant industry is intense, competitive, and ambitious. The coffee and cafe scene is perhaps an even crazier breed of caffeinated chaos. But with over 400 billion cups of coffee consumed per year, the demand and desire for a good cup is not going anywhere. “The Main Course,” dips into the world of coffee…
How Food Dehydration is Becoming a Restaurateur’s Solution for COVID-19
Ian Christopher, CEO of Galley, a food tech company working to improve restaurant operations via data insights, joined the host of The Voice of B2B, Daniel Litwin, to talk about the problem of food waste, technology of food preservation, and how the pandemic has brought to light the necessity of minimizing food waste. In a…
Walmart Dipping Same-Day Delivery Options: Business Casual
On this Business Casual segment, hosts Daniel Litwin and Tyler Kern explore how America’s biggest retail juggernaut, Walmart, is attempting to keep pace with the I-want-it-now world of modern retail. Powered by RedCircle Walmart and Instacart have teamed up to test same-day delivery services in Los Angeles, San Diego and Tulsa, Oklahoma, with positive results…
Introducing The Main Course with Barbara Castiglia
MarketScale’s food and beverage publication just got even tastier with The Main Course, a podcast that will explore in great depth the intense and competitive modern restaurant industry. Food is truly serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their insights, strategies, forecasts…
Run the Pass with Chef Andre: Changing the Menu to Change the Game
In the inaugural episode Andre Natera is joined by food and beverage leaders across Austin who have pivoted their business to adapt to the disruptions they have faced in the midst of a pandemic. The recent situation and changing dynamic worldwide have put an enormous amount of stress on business owners. But, despite everything,…
Restaurant Owners Weigh In on the Future of Food Delivery
The coronavirus pandemic ravaged most businesses, but one small sector experienced incredible growth—food delivery service providers. Apps like Uber Eats, Postmates, Seamless, DoorDash and others have become essential services in a socially distanced world. As restaurants slowly creep back to operation, will delivery become a permanent model of their business? Powered by RedCircle Business Casual…
Get Your Fix: How Restaurants Can Survive and Thrive In The Pandemic
One of the most visible economic victims of the coronavirus pandemic has been the restaurant industry, which has struggled to cope with stay-at-home orders. Even with dining rooms in some regions of the country, many diners choose to stay home as the pandemic continues to grow. Many of the most innovative restaurants were able…
Budweiser’s Non-Alcoholic Beer Reflects New Growth and Rising Demand: Business Casual
Powered by RedCircle Hard seltzer rocked the beer industry. Now, a new beverage trend is on the rise—non-alcoholic low-calorie beer. Pro athletes are pushing the product as a healthier way to stay social. Dwayne Wade spearheads Budweiser’s launch of Bud Zero, a 50 calorie no sugar, no alcohol beer. But the market for low calorie,…
What Restaurants Can Do to Thrive Right Now
Daniel Litwin, The Voice of B2B, is joined by Zenreach CEO, John Kelly to talk about how COVID has affected the restaurant industry and what the secret sauce is to keep restaurants open. Zenreach helps businesses shift their strategies to focus on in-store and delivery traffic to increase sales. In a recent report by…
Get Your Fix: The Evolving Role of the Facilities Manager in the Grocery Store Industry
In this second installment of a 3-part conversation on the pandemic’s effect on the grocery store industry, Arin Alexander, VP of Client Relations, Vixxo, and Michael Sutherland, VP of Solutions Architecture, Vixxo, focused on the evolution and changing role of the grocery store facilities manager. Alexander said the facility manager’s role at a store…
Get Your Fix: A Look at The Grocery Store Industry During the Pandemic
Arin Alexander, VP of Client Relations, Vixxo, and Michael Sutherland, VP of Solutions Architecture, Vixxo, talked about the myriad changes and challenges in the grocery industry related to the onset of COVID-19. This episode of Get Your Fix is the first installment of a 3-part podcast conversation. Delivering a satisfying customer experience while maintaining…
Will Restaurant Delivery Stay on Third-Party Platforms or Move In-House?
João Pedreda, production manager at Webdiner, sat down with the Voice of B2B, Daniel Litwin to discuss the changing dynamic of restaurants and food delivery amid the COVID-19 pandemic. The closure of dining areas to combat the spread of infectious disease has resulted in a tremendous boost for 3rd party food delivery platforms. As Pedreda…
KFC Launches Finger Lickin’ Beyond Fried Chicken: Business Casual
Powered by RedCircle Launching their faux chicken version of their product in about 50 locations in Los Angeles, Orange County and San Diego next week, Kentucky Fried Chicken is joining the ranks of burger chains and other restaurants vying for customers that prefer plant-based dietary options. But is the offering as ‘finger lickin’ good’ as…
American Farmers’ Beef with Burger King’s Flatulent Cow Ad: Business Casual
Powered by RedCircle According to the Environmental Protection Agency, around 50% to 65% of all methane emissions come from human activities, including factory farming. So, in an effort to curtail the methane emissions caused by cattle flatulence by 33% per day, Burger King is adding 100 grams of lemongrass to improve its cows’ low-carb diet….
Keeping Pace with the Shifting Restaurant Delivery Ecosystem
During the COVID-19 pandemic, food delivery, particularly from restaurants, has taken on a bigger role than arguable ever before. Restaurants are counting on delivery to bring in key revenue during this period of uncertainty, and Relay, a technology platform that helps facilitate that delivery, is committed to helping restaurants do just that. Relay connects…
How Aluminum and Glass Outperform Traditional Materials in Modern Design
Modern design doesn’t just include creative applications; it also means using nontraditional materials. With urgent concern about surface contamination, this is a good moment to think about what materials you use and their cleanability. This performance factor has more relevance now than ever. You can achieve a modern design with a healthier surface, like aluminum…
Around the Table: Expanded Customer Service for the Foodservice Equipment Industry
Dennis Wendt, Technical Service Manager for Antunes, knows when a customer’s foodservice equipment goes down, every moment spent waiting for a repair is money lost. As a service manager, Wendt’s goal is to address the issue as fast as possible either through technical assistance on the phone or on that very first service visit….
Run the Pass with Chef Andre: August 6th
With 25 years of experience in the food and hospitality industries and a current role as the Executive Chef for the largest luxury hotel in Texas, Andre Natera is a renowned expert as much for his business acumen as he is for his cooking. Now, he’s ready to invite fellow innovators, entrepreneurs, business leaders…
Keeping Community First Helped this Independent Grocery Store Thrive During COVID-19
Nearly every business has felt the impact of COVID-19. Grocery stores in particular are uniquely positioned to service their customers during this difficult time. Voice of B2B Daniel Litwin spoke with Norm Gold, President of The Market at 25th, an independent grocery store in Richmond, Virginia, on the struggles the global food supply chain is…
How BoomerJacks Uses Signage to Stand Out in the Restaurant Industry
For a business, brand image is everything. From the first moment a potential customer is within view of an operation’s space, effective signage can begin crafting that image, delivering an expectation for what the business will offer. In the restaurant industry, this initial impression is even more critical. Diners want to know what atmosphere a…
What is Happening to the Food Supply Chain?
Every industry’s supply chain has been impacted by the COVID-19 pandemic, forcing key players to be agile and flexible in response. But what about for the industry that quite literally fuels us all? On this episode of MarketScale Live, host and Voice of B2B Daniel Litwin was joined by Kevin C. Kenny, Chief Operating…
Unwrapped: Goodbye, Expiration Dates? Kuraban Food Storage Cabinets to Extend Consumables’ Shelf Life
The KuraBan refrigerated food storage unit may look like a typical commercial freezer, but looks can be deceiving. Robert Sparks, product engineer at SandenVendo America, and Mike Weisser, President, and CEO of SandenVendo America, unwrapped this latest product innovation for host Tyler Kern. “The KuraBan technology deploys non-thermal electric field energy,” Weisser said. “It…
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