Food & Beverage
Supply chain, food safety, and restaurant technology.
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Watch: Viking Cold Presents at Global Cold Chain Expo
Fermenting Their Place Into History
The upcoming MarketScale ‘American Craft’ series is showcasing some of the nation’s top craft breweries to discover how they disrupted a market long dominated by international conglomerates. Our first multi-media installment takes a look at Anchor Brewing in San Francisco, Calif. Anchor Brewing in San Francisco, Calif. has one of the most unusual brewing…
The $23 Billion Asset the Hospitality Industry Needs to Capitalize On
A striking image of a lush beach and clear ocean water is difficult to shake. So is a plate of sushi so finely presented it might be art. For generations a single photo has drawn travelers and eaters to new destinations and restaurants. In the age of smartphones, this pattern is no different. What differs…
FUNCTIONAL FOODS FUEL BOTH CONSUMERS AND BUSINESS
“Let food be thy medicine and medicine be thy food.” This saying by Hippocrates from nearly 2,500 years ago still rings true—and has garnered renewed attention given today’s increasing concerns about the foods we eat. Much of this interest has focused on foods that improve our health and well-being, some of which are physiologically active….
Restaurants are Turning Food Waste Into Revenue
The jaws of a shiny, large bin open wide with hunger in chef Mark Normoyle’s major hotel and restaurant complex in Melbourne. Regular feedings of this mechanical beast are fueling savings for both restaurants and the city. The Organic Refuse Conversion Alternative machine, called ORCA by many, is the latest technology to increase sustainability by…
WHEN TO TAKE DIGESTIVE ENZYMES: JUST AS IMPORTANT AS WHICH YOU TAKE
Enzymes play an essential role in physiological processes throughout the body. Natural digestive enzymes, such as lipase, amylase, and protease, aid in breaking down fats, proteins, and carbohydrates. Additionally, enzyme supplements can be taken to help improve digestion. But if you take these supplements at the wrong time, they may be completely ineffective. Let’s take a closer…
Friday Funday: Restaurants With A View
This Friday, we take a look at some of the most scenic restaurant locations on earth that have spent an unknown fortune providing a world-class dining experience with an incredible view! Go ahead and live vicariously through these travelers while you are still at your desk on this Friday! Back on private tour. @GuildofBG have…
Give Me Liberty Or Give Me Hops
To celebrate International Beer Day we present a story from our upcoming MarketScale ‘American Craft’ series is showcasing some of the nation’s top craft breweries to discover how they disrupted a market long dominated by international conglomerates. This is the story of of Fritz Maytag and Anchor Brewing led the way in the hop revolution in the…
IPA Day: Hops Will Lead The Way
The upcoming MarketScale ‘American Craft’ series is showcasing some of the nation’s top craft breweries to discover how they disrupted a market long dominated by international conglomerates. Our first episodes will explore the history of Steam Beer (also known as California Common), how the IPA craze got kicked off with the creation of Cascade hops…
Community Building 101: Drive a Hot Dog with Cady Lowery of Oscar Mayer
There’s plenty of creative branding from big brand names. Moon Pie, Wendy’s, Converse, to name a few. Each have found their voice and a way to stand out. Oscar Mayer has been doing things a little differently. Meet Cady Lowery, a hotdogger for Oscar Mayer. Position description: driving a giant wiener-mobile from state to…
How Restaurants May Soon Be Cleaning Themselves, And Increasing Revenues
Restaurant Cleanliness: How Technology Is Changing the Game Every diner wants a clean experience, and every restaurant wants to make the grade. In fact, cleanliness has been found to be more important than customer service. A survey from Checkit reported 66 percent of consumers cited bad food hygiene as why they would not return to…
MarketScale Original Series: Welcome to the Show
Nothing says summer in America like our National Pastime. Terence Mann (played by James Earl Jones) may have said it best in the classic baseball movie Field of Dreams: “The one constant through all the years, Ray, has been baseball. America has rolled by like an army of steamrollers. It’s been erased like a blackboard, rebuilt,…
Restaurant Efficiency Starts With the Air You Breathe
As industries go, the food service industry may be among the most sluggish to change. Whether it’s the natural stubbornness of chefs or the undeniable effectiveness of a simple, well-cooked meal, the advances technology bring to restaurants often are not obvious or well-publicized. Here are a few of the innovations that have made a lasting…
GREENHOUSE & GROW ROOM INFOGRAPHIC SERIES PT. 3 – STORAGE
After putting in the work to grow beautiful crops, practicing the correct storage practices is essential. Unfortunately, there is no one-size-fits-all method. Luckily, Polygon is here to help with storing crops. Read more at polygongroup.com
Restaurant Connectivity Is Booming. What Does That Mean For Diners?
The restaurant industry has come a long way from the days of every order being handwritten on paper. From point-of-sale systems to tabletop ordering to apps, dining has gone very high tech, influenced heavily by customer preferences for technology. This boom has accelerated in the last 10 years. In the last decade, technology to connect…
Can Chick-Fil-A Change the Way A Nation Consumes Fast Food? We’re About to Find Out
The business model of the popular fast food restaurant, Chick-fil-A, has mirrored competitors since the first Chick-fil-A opened its doors in Atlanta, GA in 1967. Now, however, it is making moves to position itself as one of the most innovative fast food chains of the 21st century. The focus will still be chicken, but it…
Can Chick-Fil-A Change the Way A Nation Consumes Fast Food? We’re About to Find Out
The business model of the popular fast food restaurant, Chick-fil-A, has mirrored competitors since the first Chick-fil-A opened its doors in Atlanta, GA in 1967. Now, however, it is making moves to position itself as one of the most innovative fast food chains of the 21st century. The focus will still be chicken, but it…
Listen: Change is A-Brewin’ with Lane Joseph of Hop & Sting Brewery
It’s no secret that the food and beverage industry is already full of regulations and rules that can sometimes be overwhelming. However, breweries in Texas have it particularly rough due to left-over prohibition era laws that somehow never went away. Texas is the only state left in the US that separates brewpubs from breweries,…
Why A Robot May Soon Be Cooking Your Food, And Delivering it Too
The restaurant industry is evolving with technology. Several new advancements have become commonplace in restaurants, affecting everything from the way food is prepared to the customer experience. Modern Point-of-Sale Equipment Many restaurants are making the switch to higher tech options for ordering food and paying for it. Some opt for iPads with popular point-of-sale systems…
Listen: Quick Does Mean Quality with Mitchell Roth of Roth Industries
With Chick-Fil-A becoming the first fast-food company to start testing out their meal kit program and Blue Apron stock dropping over 20% in same month, the quick meal market has never been more difficult read. To help us make sense of the pre-prepped food landscape, Mitchell Roth, President and COO of Roth Industries, joined…
The Last Of The Steam Breweries
The upcoming MarketScale ‘American Craft’ series is showcasing some of the nation’s top craft breweries to discover how they disrupted a market long dominated by international conglomerates. Our first multi-media installment takes a look at Anchor Brewing in San Francisco, Calif. Craft brewing in America is usually associated with the 21st century. New breweries open…
Restaurants Are More Important to Hotels Than Ever Before
Although food and beverage prices continue to rise, restaurants continue to be a significant source of revenue for hotels. Restaurants have always been an attractive amenity for hotel guests but with so many travelers wanting a more holistic experience today, restaurants have become a point of emphasis. According to Hotel Management, “banquets and catering are…
More Restaurants are Going Green, and It Has Been Good For Business
Earlier this week, Starbucks announced a pledge to end the use of plastic straws in their coffee shops globally by 2020. The international coffee chain uses more than a billion plastic straws a year, a majority of which end up in landfills or polluting ecosystems. Starbucks’ move to eliminate plastic straws is not a new…
Buying and Selling the World’s Finest Wine
On today’s podcast, I get to chat with Jamie Ritchie from Sotheby’s. We discuss the process of acquiring wine for auction, the challenge of determining a starting price, the changing tastes of consumers worldwide, and we hear how it felt to drink one of the most expensive bottles of wine in the world. For…
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