Food & Beverage
Supply chain, food safety, and restaurant technology.
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Cash Lives On in a Digital Finance World with Mike Lee of NCR
Mobile ordering and self-service technologies have been dominating all kinds of industries in recent years, often being seen in food & beverage, retail and hospitality businesses. The way younger generations are interacting in these markets has changed, and continues to change financial institutions have had to grow to meet these trends as well. In…
Why Best-Of-Breed Kiosk Software Matters with Juan Perez of ADUSA, Inc.
In the Food & Beverage industry, as we move into a future where self-service kiosks are the primary method of interaction between restaurant and customer, the need for the best software is obviously critical. As such, there are a variety of ways that the correct software can help improve the guest experience. On this…
MarketScale Hospitality 02/13: Finding the Right Rewards Formula
There’s no magic bullet for success in the hospitality industry. The challenge is finding the correct combination of the right ingredients. This is true whether you’re running a restaurant, hotel, or airline. On today’s episode of the MarketScale Hospitality Podcast, we take a look at the recipe for success in both restaurants and reward…
Taco Bell Offering Free Delivery Through Grubhub
The new service comes after Taco Bell’s owners, Yum Brands, announced a partnership with Grubhub last year. It will be available nationwide, but only for a limited time. Taco Bell, via statement The free orders can be made on Grubhub.com. It is also available on the take-out platform’s phone app as well as Taco Bell’s…
Payment Processing: The Restaurant Owners’ Hidden Nemesis with Nydelis Ortiz-Rivera of TableSafe
Owning a restaurant is a tough, multi-faceted business. It can be challenging enough getting diners in the door, but when it comes to processing their payment, it’s more complex than restaurateurs may realize. Not only are market trends transitioning toward new technologies, but the liability for credit card transactions has shifted as well. TableSafe…
Customers Want to Take Their Own Orders and Restaurants Aren’t Complaining with Juan Perez of ADUSA
One potential frustration when dining out is being served something that is different that what you actually ordered. It happens, occasionally. Often the reason can be traced to human error. Fast/casual dining is not only putting the power of ordering into diners’ hands, it’s speeding up the process considerably. On today’s podcast, we chat…
Super Bowl, Super Feast: America’s $15 Billion-Dollar Weekend
On Super Bowl Sunday 2019, Americans were projected to consume 1.38 billion chicken wings—enough to circle the Earth three times. The Super Bowl is the second-largest food consumption day in the United States. Not only were Americans projected to consume more than 6,000 times the weight of both teams’ rosters in chicken wings, but pizza…
ISE 2019: Your Amsterdam Travel Guide
Pro AV professionals from around the world will descend upon Amsterdam next week to learn and conduct business at ISE 2019. Most people who arrive in the capital city of The Netherlands come to eat and drink, however. When the show doors close each evening, attendees should have plenty of time to experience what the…
Tossing out the Cash Register is Making Restaurants More Money with Kris Bartel of ZIVELO
As technology progresses, so does the tech-savviness of modern customers. This has led to an upsurge in expectations, with consumers choosing to shop in locations which provide that same level of technological urbanity. As the world becomes more and more fast-paced, consumers are looking for quick-shopping alternatives that gets them in and out quickly,…
The Craziest Junk Food Ever Created
Food seems to be getting more and more extreme these days. Here are some of the craziest junk food concoctions out there. 1. The KFC Double Down, introduced in 2010, substitutes two fried chicken filets for a bun. Inside lives bacon, two kinds of cheese and “secret sauce.” 2. The UK got treated to a…
Buffalo Wild Wings Promises Free Wings if the Super Bowl Goes Into OT
Buffalo Wild Wings has the perfect offer for wing lovers in America. If Super Bowl LIII between Tom Brady’s New England Patriots and Jared Goff’s Los Angeles Rams goes into overtime, the chain will give away free wings to Americans. Customers will have a choice between boneless or traditional wings. Although rare, it seems like…
Robots Take the Road: How Millennials Get Their Food
In January of 2017, DoorDash announced a pilot partnership with Starship Technologies, one of the most prominent companies producing delivery robots. The Co-Founder and Chief Product Officer of DoorDash, Stanley Tang, described robot deliveries as “a unique complement to the existing Dasher community.” During the pilot of the program “DoorDash used an algorithm to decide…
Coca-Cola Will Not Run an Ad During the Super Bowl
The beverage company will show a commercial before the game starts instead. Ads during the big game on CBS this year will cost up to $5.3 million. Before kickoff, they are reportedly half of that. According to Coca-Cola, its commercial before the Super Bowl will focus on diversity. Coca-Cola, via statement The ad will feature…
MarketScale Food & Beverage 01/28/19: Molding the Chefs of the 21st Century
Today’s episode of the MarketScale Food & Beverage Podcast Show looks at the next generation of success within the industry, both how’s leading that success and how to get find success from a marketing perspective. We’re getting insight from a powerful marketing thought leader, a self proclaimed leading French Fry historian, who’ll break down…
Hazardous Meat Recalls Are up 83%
One in six Americans get sick from eating contaminated food. This leads to 3,000 deaths annually. FDA recalls of produce and processed food increased 2% from 2013 to 2018, while hazardous meat recalls increased by 83 percent. The report suggests the FDA start testing “water used for irrigation or watering of produce for hazardous pathogens.”…
RESEARCH SHOWS LED LIGHTING OFFERS SIGNIFICANT BENEFITS OVER HPS FOR PROFITABLE INDOOR CANNABIS GROWS
HPS lighting has been successfully utilized in agriculture to grow a wide variety of plants. However, LEDs have recently emerged as a viable alternative for growers that delivers a boost in product quality, cost and energy savings, full spectrum, environment-friendly benefits and more. Research Demonstrates LED Advantages vs. HPS Illumitex sponsored a recent Webinar: “Let…
MarketScale Food & Beverage 01/15/2019: All of the Meat, None of the Animals
Imagine a future where people still eat meat but it no longer comes from meat. What would be the ramifications of that throughout the food and beverage industry? It’s one of the questions posed in this week’s episode of MarketScale’s Food & Beverage podcast. Zak Weston, Corporate Engagement Specialist for The Good Food Institute,…
How Starbucks went from a single coffee bean store to an $80 billion business
In its 47-year history, Starbucks has transformed from a single coffee bean store in Seattle to a 30,000 cafe international coffee power house. But massive expansion hasn’t come without growing pains. It’s no secret that Starbucks has been struggling to get U.S. customers to frequent its cafes more often. While sales have been positive, the number…
Celebrity Chef Tom Colicchio Opened a New Restaurant
“Top Chef” judge, Tom Colicchio, has opened a new restaurant concept called Small Batch on Long Island, New York. The restaurant’s design features a farmhouse-style, laid back atmosphere The menu features comfort food, including Long Island Crescent Pekin duck with honey nut squash, Swiss chard, fig syrup and black garlic. Colicchio cited the restaurant’s smoked…
MarketScale Food & Beverage 12/25/18: Getting to the Customers’ Needs
Today’s pair of podcasts are all about using technology to empower restaurants to waste less and serve more. In our first feature, we talk to Nancy Luna, Senior Editor for Nation’s Restaurant News about a new app designed to really get people through the door—and keep them as loyal restaurant patrons. We also spoke…
What Is Competing With the Catering Market This Holiday Season?
As the weather continues to get colder and fewer and fewer weddings are scheduled, catering companies turn to holiday parties as a main source of revenue. While corporate holiday parties have changed in size and format in recent years, with companies that once held large events for 200 guests or more now holding maybe three…
MarketScale Food & Beverage 12/18: Wine & Dine Online
The way that people search for and buy food has been evolving rapidly over the last several years. Online searches and delivery services have replaced longstanding traditional methods of obtaining food and restaurant information. Managing these aspects of the business can be just as important to its longterm success as the food or beverage…
Agriculture is Dead Last in Digitization, So Let’s Fix That with Jeff Bisberg from Illumitex
We’ve heard time and time again about different industries digitizing and embracing digital technologies, but how come we haven’t heard much of this from the agricultural industry? To help us understand why and how Agriculture can catch up to the digital wave that’s hit everyone else, we’re joined by Jeff Bisberg, CEO of Illumitex ….
MarketScale Food & Beverage, 12/11: The Rising Tide of Food Allergens
This week’s episode of the Food & Beverage podcast features deep look at solving some of the big problems in the industry. As the number of people with food allergies continues to rise, it forces those in food and beverage to put new safeguards in place. New products have also begun to emerge to…
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