Food & Beverage
Supply chain, food safety, and restaurant technology.
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What Will COVID-19’s Lasting Impact on Foodservice Be?
The spread of the novel coronavirus and the ensuing COVID-19 pandemic have caused dramatic shifts in every corner of our global society – and foodservice is no exception. Even now, as diners trickle back into physical restaurants and dine in under social distancing regulations, some of the long-term ripple effects of this unprecedented period of…
Nut News: How Almond Growers Can Recoup Some COVID-Related Losses
Nearly every industry has been hit hard by the coronavirus pandemic, and almond growers are no exception. While May’s numbers from the Almond Board of California, showing around 154 million pounds of almonds shipped, weren’t as good as Select Harvest USA CEO Bob Nunes hoped, he is pleased to see growers have an option to…
MarketScale Launching First Season of Andre Natera Cooking Show
DALLAS, Texas – MarketScale, a leading B2B media company, is launching the first season of “Run the Pass with Chef Andre” featuring executive chef Andre Natera this summer. “Run the Pass with Chef Andre” features Natera in his element, hosting a series of food and beverage industry superstars each month to discuss the business side…
Nut News: Select Harvest Almond Snacks Enters the Consumer Market
Today’s consumers are making principled buying decisions and being careful to review a company’s experience, background and professionalism before purchasing a product. For Select Harvest USA, nut experts since 1982, these intentional buying habits work in the company’s favor as they break into the consumer marketplace. Alan Burwell, VP of Marketing and Innovation at…
What Will COVID-19’s Lasting Impact on Foodservice Be?
The spread of the novel coronavirus and the ensuing COVID-19 pandemic have caused dramatic shifts in every corner of our global society – and foodservice is no exception. Even now, as diners trickle back into physical restaurants and dine in under social distancing regulations, some of the long-term ripple effects of this unprecedented period of…
How to Install Hand Sanitizer Stations at Your Office
As we collectively march toward a resumption of business as usual – or at least an approximation of it that’s likely to result in a “new normal” in the wake of the COVID-19 pandemic, providing employees and guests with the tools they need to keep themselves and others as safe as possible will be…
Will the Coronavirus Pandemic Lead To Another Food Truck Boom?
With rents rising and the economy cratering just over decade ago, many chefs and restaurants owners took to the streets. They weren’t protesting, but rather doing the best they could with what they had, making food in trucks, pulling up to street corners or events and selling directly to hungry customers eager to post…
Unwrapped: Why Advances in IoT Will Change Vending and Foodservice Forever
Internet-connected devices have changed almost every industry, but their influence has been slow to reach vending and foodservice. That’s changing now, with the vending industry deploying many IoT devices and changing the future of vending forever. “I look at it as the connection between man and machine and what we do with it to…
Business Casual: Pepsi Pops the Top on Online Snacking
During the coronavirus crisis, the divide between online and brick and mortar businesses widened rampantly, amplifying gains for companies that catered to their customers online. And as online purchases continued to gain exponential momentum during these uncertain times, countless companies that relied on in-person browsing were compelled to make a digital shift just to…
What is the Economic Forecast for the Craft Beer World?
As states are planning their re-openings and Americans become hopeful that self-isolation could come to an end in the month of May, Voice of B2B Daniel Litwin spoke with Brewers Association Chief Economist Bart Watson to discuss how re-opening procedures might look for the beverage industry. In April, the Brewers Association published data suggesting that, in three months, an overwhelming amount of…
Unwrapped: The Impact of COVID-19 on the Foodservice and Vending Industry
As the pandemic struck the United States, one of the first industries to feel its wrath was the foodservice industry. The majority of foodservice workers are out of work today due to the effect of SARS-CoV-2, more commonly known as COVID-19. Mike Weisser, President and Chief Executive Officer at SandenVendo America, and Bruce Bickford,…
Helping Restaurants Shift Marketing Strategies During the Unexpected
The global coronavirus pandemic has quickly reshaped life and business as we know it. Nowhere is this more evident than for restaurant owners. While many have decided to remain open—because let’s face it, people still need to eat—restrictions on gatherings of people, local quarantines and curfews, and a general fear that loyal patrons may…
Slaughterhouse Closures are Disrupting the Food Supply Chain
On this Business Casual snippet, hosts Daniel Litwin and Tyler Kern and producer Taylor Bagley give analysis on the dozens of beef, pork and chicken processing plants that have closed due to the pandemic. High-speed, close-quarters, and grueling work have made meat processing facilities hubs for the spread of COVID-19, escalating to the point…
Nut News: Insights on the Expo West 2020 Show That Wasn’t
Natural Products Expo West is a premier annual event for the food and beverage industry. Expo West 2020 canceled due to the COVID-19 pandemic. Sharing their disappointment of this news were Alan Burwell, VP of Marketing and Innovation, and Bryn Garcia, VP of Retail Sales and Business Development, both from Select Harvest USA. For…
Around the Table: Automation in Quick-Service Restaurants
In the age of technology, convenience reigns king. In the quick-service restaurant (QSR) industry, where convenience and speed are part of the product, technology is a natural business partner. “Around the Table,” explores how automation has made its way into franchises all over the country, with the full extent of its capabilities still untapped….
National Restaurant Association Asks for $240B Recovery Fund
The National Restaurant Association is asking Congress to support a new $240 billion recovery fund to “provide a lifeline” to restaurants struggling financially amid the pandemic. The recovery fund is the primary bullet point on an overall strategy the Association referred to as the “Blueprint for Recovery.” Read the full article at QSR Magazine.
Around the Table: The Benefits of Ultrafiltration Water Systems
Welcome to Around the Table by Antunes. This podcast, designed for the foodservice industry, takes an inside look at the products and solutions that benefit providers and customers around the world. On this premiere episode, Melissa Neckopulos, GM of Water for Antunes, discussed the importance and benefits of a water ultrafiltration system for food…
How To Ensure Hand Washing Compliance at Your Restaurant
Proper hand-washing techniques are always critical, but they’ve been thrust even further into the spotlight in the wake of the COVID-19 pandemic. The United States Centers for Disease Control and Prevention, the World Health Organization and other bodies have published best practices regarding the appropriate time and method for handwashing, such as washing before, during…
Unwrapped: The Evolution of Vending Machines
From the first dispensers in ancient Rome to today’s cashless machines offering everything from candy to salads, the vending machine’s evolution is a fascinating journey. Mike Weisser, President and Chief Executive Officer at SandenVendo America, spoke about vending’s past, present and future. In the past 25 years, Weisser’s seen some significant transitions in the…
The Long Term Financial Recovery Steps For Restaurants and Hotels
Two of the industries that have felt the largest impact from the current COVID-19 health crisis are the restaurant & hospitality industries. Restaurant owners across the nation are quickly scrambling to figure out how to best maximize their workforce for a delivery and takeout-only culture for the foreseeable future. The largest hotel brands are trying…
Will the Coronavirus Shutdown Pop the Craft Beer Bubble?
With most of America self-isolating for the foreseeable future, the busiest cities in America have turned into ghost towns, which poses a unique challenge for bars, restaurants, and craft breweries. On the government’s list of “essential” businesses, taprooms fall under the same category as grocery stores so they are able to remain open for “beer-to-go”…
Poppin’ Bottles with Bottlecapps: An In-Depth Look at Changing Landscape of the Spirits Industry
On the inaugural episode of Poppin’ Bottles with Bottlecapps, Bottlecapps’ new podcast set to provide key insights about the food and beverage industry, innovation in the alcohol and spirits space, and the impact of today’s ever-changing digital, interconnected commerce environment, Voice of B2B Daniel Litwin was joined by guests Dr. Prashant Desai, Rachel Stowell…
Examining the Growing Role of Plant-Based Products in Foodservice
With QSRs from Burger King to Burger Fi, White Castle, and many other casual dineries all jumping on the plant-based burger bandwagon, health-conscious people from all over are flocking through the doors to rate the taste of these meat-free alternatives. Whether it’s an Impossible Burger or Beyond Meat, controversy has arisen as it pertains to…
Are Dark Kitchens Taking Over the Restaurant Industry?
Food delivery, backed by innovative technology, is increasingly expanding and creating a new market: dark kitchens. Changing consumer demands along with the rising costs of operating a restaurant has launched a new segment in the food service industry – dark kitchens. Dark kitchens describe a brand that delivers food with no dine-in facilities. What Is…
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