Food & Beverage
Supply chain, food safety, and restaurant technology.
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THE 4 P’S: PLANT-BASED, PROTEIN, PROBIOTICS, AND PREBIOTICS
As vegetarianism and veganism continue to grow in popularity, the term “plant-based” appearing on more and more food, beverage and supplement products. According to Mintel, the number of new food and drink products in the United States that are labeled as “plant-based” grew 268 percent from 2012 and 2018. So what does this plant-powered revolution…
Americans to Spend $6.7 Billion on Fourth of July Food
With the Fourth of July approaching, grocers can expect to see some fireworks when it comes to sales. A new survey from the National Retail Federation finds 86% of Americans plan to celebrate the holiday and are expected to spend about $6.7 billion on food items. Read the full article.
The Economics of ‘Craft-on-Craft’ Acquisitions
Consolidation is a reality in every industry. Whether its technology or consumer goods, strategic alliances, mergers and acquisitions are commonplace. Over the last few years, we’ve seen an uptick in this activity in the beer business, specifically among craft breweries. Although brewery acquisitions have ramped up in recent years, consolidation within the middle tier has…
Three Tips for Restaurants to Ensure Happy Customers
As technology continues to become a bigger part of our daily lives, customer expectations in the service industry are evolving rapidly. Since restaurant owners operate in this sphere, it’s important they remain nimble and incorporate new technology that’s right for their business. Thankfully, the National Restaurant Association’s “2019 State of the Restaurant Industry Report” provides…
Veterans Work With IBM and Bosch To Develop The Brewery Of The Future
At first glance, Sugar Creek Brewing Company in Charlotte, North Carolina, looks like many of the other craft breweries that have popped up across the country in the last few years. There’s a clean taproom with wooden tables, exposed brick walls, a window behind the bar through which thirsty patrons can see brewing equipment. But what most…
Repurposing Your Restaurant as Coworking Space
We have moved past from the traditional idea of an office. What used to bring us together in chit chats and short coffee breaks is no longer a blue glass building divided into departments, with Joe from finance we only get to see on the end-of-the-year office party, or Anne from uality Assurance with whom…
What to Consider As Restaurant Tech Leaps Forward
How to harness the right type of restaurant technology amid a confusing array of options? That’s a question many restaurant operators are wrestling with as the number of available tech solutions continues to grow—and rapidly. In fact, 62% of operators second-guess their ability to keep up with technology, according to an Oracle study referenced on…
Healthy Almond Snacking Provides a Potent Alternative to the Three-Meal Tradition
97% percent of Americans snack and receive an estimated 24% of their daily caloric intake from snacking, as per a study published in The Journal of Nutrition. This implies that snacking remains a pillar of the busy American lifestyle, making the implementation of healthy snacking options critical. As such, snacking done right – like healthy…
How Restaurants Embrace Technology: A Global Perspective
As new technologies are introduced around the globe, operators everywhere are utilizing them in different ways to best fit the needs and demands in their markets. These advancements have benefited operators in many ways including increased revenues, and the ability to provide more offerings and quicker service to their customers. Here are just a few…
A Ranking of the Top 25 Cities to Open a Craft Brewery
There are more than 7,500 craft breweries now open in the United States, and the day’s of overall sales growth might be over. If you haven’t opened up your craft brewery yet, did you miss your shot? We don’t think so as local taproom-focused breweries and brewpubs continue to show a blueprint for success. A…
TRiFOCAL Tries To Eliminate Food Waste Today
Photo courtesy of Lisa Sidgwick of Kitchen Cut Efficiency is important to any company. In restaurants, a lack of speed and quality is a tangible detriment to the customer experience and directly leads to a lack of business. Food waste is another area where restaurants lose money daily, and the problem is more than just…
Positive Signs Punctuates the May 2019 Almond Position Report with Bob Nunes
Another month, another update on the world’s favorite nut: Almonds. On this episode of Nut News, brought to you by Select Harvest USA, we get the skinny on the international almond market after the release of the May Almond Position Report. Giving his perspective again on almonds in the global economy is Bob Nunes,…
How Hotels Can Harness the Power of F&B for a Competitive Edge
The hotel industry has been through a major disruption in the past few years with the launch of Airbnb. To compete and find a competitive advantage over the online marketplace, many hotels are turning to enhancing their food & beverage (F&B) services. In this guide, you’ll learn about four actionable tips to take to harness…
The Future Of Restaurant Technology And The Role Of AI
From robots that take your order to automated self-pay kiosks, restaurant technology continues to evolve. Raj Suri, the CEO of Presto and co-founder of Lyft, discussed the future of restaurant technology in an interview. Located in Silicon Valley, Presto offers a front-of-house platform strategy to restaurant operators. Applebee’s, Red Lobster and Outback Steakhouse use the…
Oregon’s Craft Brewers Have a Problem: ‘There’s Just Too Much Beer Out There’
They’re the brands this beer town was built on: Portland Brewing, BridgePort, Widmer Brothers. For decades, they ruled craft beer not only in Portland but in Oregon and beyond, with wide distribution and venerable names like MacTarnahan’s, BridgePort IPA and Hefe. Craft beer drinkers had their favorite and supported their brewery. Then something changed. The…
How Severe Weather Passes Costs Down the Food Chain
Crops are always at the mercy of the weather, but 2019 has brought a once-in-a-generation challenge to American farmers. Coupled with the ongoing trade war with China, this year poses unique and daunting problems for the industry, and uncertainty about what the growing season will yield. For some farmers, turning a profit this year…
Mexican Craft Beer Ditches Lager and Lime for World-Class Flavors
If 28 years in beer marketing and sales at Anheuser-Busch—and then, post-merger, Anheuser-Busch InBev NV—taught Gregg Billmeyer anything, it was how to spot a trend. The St. Louis native tracked the initial rise (and brief falloff) of craft beer in the 1990s before the explosion of the late 2000s and 2010s blew a chunk out of…
The Importance of Personalization in the Restaurant Industry
Every customer wants a unique and tailored experience no matter what they are buying or where they are going. This is especially true in the hospitality and restaurant industries; beyond great cuisine and excellent service, there is certainly a desire for more. And that more comes in the form of personalization. To dissect this…
When Setting Light Levels for Cannabis Growth, You Can Have Too Much of a Good Thing
When growing cannabis indoors, lighting is a major consideration. Growers have their opinions on what types of lights to use and which spectrum works best. But one part of the lighting equation is clear: a certain quantity of light is necessary to produce a healthy crop. Measuring Light Levels with PPFD Some common units for…
‘Sick of Filtered Lager’: Craft Beer Culture is Evolving Across France
The country has a long history of beer production and consumption, primarily situated by the borders of Belgium and Germany, neighbors who influenced their style. In the 4th century B.C., “cervoise” (derivative of Ceres, harvest goddess; ancestor of “cerveza”) was the national drink of the Gauls. The word “bière” has been on record since a 1489…
Local Craft Brewers Get in on Hard Seltzer Craze
Runners entering Folsom Field after completing this year’s BOLDERBoulder may swap the traditional beer for something new this year. Oskar Blues, the official craft brewery of the famous 10K, will hand out 40,000 cans of its new Wild Basin Boozy Water. “We really look at ourselves as a craft beverage company and this is our first foray…
What the NRA Show Said About the Future of the Kitchen
The culinary world is now one week removed from perhaps its largest annual event, the National Retail Association Show. The 2019 event was littered with informative sessions, culinary demonstrations and commentary on the new challenges facing restaurants. New kitchen equipment was also extremely prevalent of course and the continued investment in these tools will allow…
Small Craft Breweries Across US Consolidate as Competition Stiffens
A number of small brewery transactions have emerged this month, as craft breweries across the country fight to remain competitive in an increasingly more crowded industry. In Wisconsin, the nearly seven-year-old Wisconsin Brewing Company announced that it would acquire Lake Louie Brewery in Arena after conversations about a tie-up began in 2017. “We were super…
2019 Craft Beer Branding Trends
Let’s begin by discussing a few of the visual trends we’ve seen rise in prominence this year. Maximum design, minimal branding This is awesome! Wait, who made this again? This colorful styling took root as a way to denote a brewery’s special releases by seeking to stand starkly apart from core flagship packaging. Originally, this…
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