Food & Beverage
Supply chain, food safety, and restaurant technology.
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DOSAGE DELIVERY TRENDS IN THE SPORTS NUTRITION MARKET
The sports nutrition market has historically been the pioneer and trendsetter for supplement products. This still rings true in today’s market as athletes and trainers are usually the first to adopt cutting-edge products. While sports nutrition had its beginnings as a niche market for elite athletes, the supplements industry has exploded as fitness trends and…
Why Restaurants are Happy With the ROI of AI
AI Reshapes Restaurant Industry, Offers Competitive Edge The restaurant industry has long been an early adopter of technology. Now, it’s an integral part of operations, customer service, and more. With technology evolving, the restaurant has a new tool in its technology toolkit—artificial intelligence (AI). Speak Up to Order Up AI has the power to revolutionize…
What a Natural Disaster Does to Hospitality
As the brunt of Hurricane Florence begins to fade, the effects of this “once-in-a-lifetime storm” are still being felt throughout the Carolinas. In the communities they serve, restaurants hold a unique position during natural disasters like Florence. Often, they are among the last businesses to shut down before the storm hits. When the rain lessens,…
Adapting the Organic to the Inorganic with Michelin Star Chef John Wood of Kitchen CUT
We live in a golden age of technological innovation, and the Food & Beverage industry is no stranger to seeing the benefits of everything from IoT devices to automation. Technology is not only shaping the way customers think about the food they eat, but also how chefs and restaurants are adapting to it. With…
Turning Food Waste Management into a Movement with Chef Peter Smith of the JW Marriott Desert Springs
Curbing food waste in the Food & Beverage industry isn’t an issue exclusive to restaurants and grocery stores. The conversation starts all the way at the farm, though that conversation isn’t reaching enough of the community according to Chef Peter Smith, Executive Chef at the JW Marriott Desert Springs in Greater Palm Springs, California….
Brewing Up A Downtown Revilitalization
After a quarter century as a lawyer, Greg McCarthy felt he had served his proper sentence. Looking to do something else with his career, the attorney left his practice in 2015 and co-founded a business in an industry that can sometimes cause run-ins with the law. Legal Draft Beer Company is now in its…
How Drone Technology Keeps Food on the Table: A Look at Drones in the Agricultural Space
InterDrone 2018 took place in Las Vegas this month, and MarketScale was on hand to talk with many industry leaders. One of the top cross-industry drone conferences was again a success, and attendees connected with others in the field and had access to workshops, panels, and special events. Two attendees this year shed some light…
Looking at the Future of Restaurants Through a Virtual Lens
Ask for the bill at many restaurants today and you might be invited to use a kiosk, tablet, or another device. As technology advances, the restaurant industry is trying out trends to improve their customer experience and increase their bottom line. Several restaurants are already venturing into virtual reality (VR) and augmented reality (AR) for…
Looking at the Future of Restaurants Through a Virtual Lens
Ask for the bill at many restaurants today and you might be invited to use a kiosk, tablet, or another device. As technology advances, the restaurant industry is trying out trends to improve their customer experience and increase their bottom line. Several restaurants are already venturing into virtual reality (VR) and augmented reality (AR) for…
See How White Attica Elevates Turntable Kitchen Remodel
Kasey and Matthew Hickey love food and music—and believe they go hand in hand. This married couple with three young children work from their home, specifically their kitchen, and they are passionate about what they do. The Hickey’s run a business called Turntable Kitchen, where the fusion of food and music reign supreme. Their self-proclaimed aim…
Why Fine Dining Starts With Fine Delivery
Food supply chains are complex for restaurants. Sometimes getting the raw goods takes many turns. Adding to this complexity is the need for more transparency. When restaurants can clearly trace the farm to table path, it makes them feel more confident in what they are receiving. They can then pass that message along to diners,…
Listen: A Dash of Social Attention with Two Teaspoons of Data with David Scott Peters of The Restaurant Expert
Some of the most closely guarded secrets in the world are food recipes. (Take a certain “military” man’s zeal at protecting that combination of 11 herbs and spices for over 85 years. That’s dedication.) There are, however, other types of professional recipes that are common knowledge, but they’re challenging to execute properly. That’s where…
Why Data Needs to be on the Menu at Every Restaurant
Most industries have felt a dramatic change as part of the ongoing data revolution. Hospitality is no exception. With a labor crisis approaching, guest expectations evolving rapidly, and tempting rewards for restaurants willing to experiment, there are dozens of reasons a restaurant might start taking advantage of all the data it collects every day. As…
How Almonds Can Improve Your Health
Almonds are having a cultural moment right now, but it’s more than just a trend. Since 1980, the popularity of this fresh seed has risen over 400%. It’s more than just their delicious taste and versatility making almonds famous. These days, people are choosing almonds as a healthier alternative to dairy, processed flours, and crunchy snacks….
Listen: A Chef’s Honest Takes on Food Media Trends with André Natera of the Fairmont Austin
The food & beverage industry has changed drastically since the rise of reality restaurant television and digital media. Shows like Kitchen Nightmares and viral Tasty videos aren’t just for entertainment; they’re impacting expectation for the industry for both chefs and consumers alike. We chatted with André Natera, Executive Chef at the Fairmont Austin, to…
Infographic: Payment Fraud Risks and Impact
Click here to download full PDF Infographic. Read more at tablesafe.com
Ammonia Refrigeration + TES: Large Low-Temperature Warehouse
Viking Cold Solutions, Inc. conducted a Measurement and Verification (M&V) study of its thermal energy storage (TES) technology installed in a 93,000 square foot industrial low-temperature cold storage warehouse owned by Dreisbach Enterprises in Richmond, CA. The objectives of the M&V study were to determine the effectiveness of TES on energy efficiency and temperature stability with an ammonia-based refrigeration system. The…
A Toast To The Community
Bob Sinnott was looking for more. Not just more excitement from a career in accounting, but also from restaurant concepts that are content to produce the status quo. Now the owner of Toasted Coffee + Kitchen in Dallas, Texas, Sinnott is manifesting his ambition. Out of college, Sinnott found himself working with hospitality clients, which…
Best Cooking Products for the Passionate Home Cook
Cooking for others has positive psychological benefits. The joyful activity can create an intimacy with someone who may not even be in the same room with you. Nedra Shield, a licensed independent social worker and cooking advocate, says that creating home-cooked meals for loved ones can be an act of self-care and mindfulness which positively benefits…
The Lowdown on Pop-Up Restaurants: Inside the Risk and Reward of Temporary Food Vendors
The restaurant industry has been officially taken over by pop-ups. But even amidst fanfare on social media and among celebrity chefs, most people still cannot tell you what a pop-up even is. The key to understanding pop-ups is one of their main advantages: flexibility. A pop-up can be anything from a group of foodies gathered…
DRONES ARE BRINGING AMERICAN FARMERS INTO THE DIGITAL AGE
Dry or swampy soil, weeds, insect pests, birds, grazers, molds and other fungal infections, dead patches—these are among the problems farmers must keep an eye out for. Traditionally farmers have had to walk or drive the fields to look for these and other issues. Even on a small farm this is time-consuming and error-prone, which…
This Japanese Restaurant is ‘Virtually’ The Most Innovative Thing Since Sliced Bread
Last month, the “TREE by NAKED, yoyogi park” restaurant opened its doors in the famed Tokyo ward of Shibuya.[1] Perhaps more unique than its name is the progressive, one-of-a-kind experience that it offers: virtual reality dining. Naked Inc. designed and currently runs the eatery, bringing their impressive portfolio of video installation, projection mapping, and even…
This Japanese Restaurant is ‘Virtually’ The Most Innovative Thing Since Sliced Bread
Last month, the “TREE by NAKED, yoyogi park” restaurant opened its doors in the famed Tokyo ward of Shibuya.[1] Perhaps more unique than its name is the progressive, one-of-a-kind experience that it offers: virtual reality dining. Naked Inc. designed and currently runs the eatery, bringing their impressive portfolio of video installation, projection mapping, and even…
Listen: Adapting Under the Almond Tariff with Dinesh Bajaj of Select Harvest USA
Amidst a record crop for California Almonds, the almond industry is preparing for the new tariffs imposed by China, one of their biggest buyers. We sat down with the director of sales and marketing at Select Harvest USA, Dinesh Bajaj, to learn about the impact these tariffs have had on business, what Select Harvest…
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