Food & Beverage
Supply chain, food safety, and restaurant technology.
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Listen: From Farm to Ballpark with Corey Brandt of the Sacramento River Cats
Corey Brandt, General Manager of Food and Beverage at the Sacramento River Cats’ Stadium, joined us to talk about how the craft food and “farm to fork” trends are affecting ballparks across the country. He also talks about embracing local eateries and brewers, fan engagement, and about how locally-sourced foods effect pricing. For the…
Welcome to Artificial Intelligence, May I Take Your Order? How AI is Entering the Drive-Thru Process
The fast food industry in the United States is worth approximately $198.9 billion. Most of this large market is comprised of on-premises restaurants and drive-thrus, the latter of which has long been considered the crown jewel of the fast food experience. The drive-thru encapsulates everything people care about when it comes to fast-food—quick ordering, quick…
Photo Series: Destination Bars
In this photo series we showcase unique bars from around the world that have been made it their mission to do something different than the usual tap and bottle scheme. Photo Credit: Purple Bar Photo Credit: Minus 5 Ice Bar Photo Credit: Mean Eyed Cat Photo Credit: Ibar Photo Credit: Lala’s Photo Credit:…
The Impact of Plant-Based Products with Jeff Richards
On today’s podcast we chat with Jeff Richards, the CEO, and founder of Mooala. We discuss the growth of the plant-based dairy-free industry, the move in the industry to address the surge in sensitivity to allergens, and the impact these alternatives to dairy are having on the industry as a whole. For more information…
Listen: Social Responsibility within the Food Industry with Nidal Barake of Gluttonomy
Today we were joined by Nidal Barake, founder and director of Gluttonomy, to talk about the social responsibilities of chefs, restaurants, and brands in the food industry. At Gluttonomy, Nidal consults in areas such as Business Development, Strategy, Branding, and Marketing, and is known as a connector and influencer in the global food industry….
INFOGRAPHIC: Which Protein Supplement Is Right For You
When it comes to the protein supplement market, there definitely is no lack of variety. As these supplements increase in popularity, it’s important to understand the different varieties and what effects they have on your body. Regardless of which protein supplement is right for you, the addition of enzymes like ProHydrolase to your protein regimen…
“Fast Food”: Refined and Redefined with Robert Mikalonis of On The Move
On today’s podcast, we chat with Robert Mikalonis, Director of Food Trucks for On The Move. We discuss the dramatic increase in food truck viability, how the old “roach coach” stereotype no longer applies, how brick-and-mortar restaurant franchises are utilizing them, and how technology is moving the food truck into the future. For the…
Listen: Bringing Discipline Back to the Kitchen with André Natera of the Fairmont Austin
It’s not uncommon to see a chef behind the counter wearing a t-shirt and a baseball cap nowadays. It’s not particularly wrong, but it does reflect a change within the culinary industry, a change that’s shying away from some of the more traditional disciplines. And rather quickly, too. On today’s podcast, we were joined…
TBT: Going Social with Internal Communications with Megan Sprague of Wingstop
It’s evident that social media has changed our world. We use it on a day-to-day basis; it’s ubiquitous at this point. But what about internal social media for business? Is it important, and is it changing the workplace? Megan Sprague, Communications Associate for Wingstop, came on our Throwback Thursday podcast to tell us what…
ELIMINATE MOISTURE IN FROZEN FOOD PROCESSING WITH DEHUMIDIFICATION TOOLS
Process freezing is a high-volume activity that’s fast-paced because products need to keep moving. The system must operate on-time to stay profitable. That is why humidity is such a threat, to the product and to the entire process. Humidity has the potential to halt production to defrost evaporators or remove ice from a variety of…
DEERLAND ENZYMES & PROBIOTICS TO FEATURE BRANDED FUNCTIONAL INGREDIENTS AT IFT 2018 IN CHICAGO
As a supplier of science-backed ingredients for good health, the Deerland Enzymes & Probiotics team could not be more excited to exhibit at IFT 2018. The Institute of Food Technologists’ annual Expo attracts more than 23,000 attendees from over 90 countries across the globe. One of the largest events of its kind, IFT 2018 will welcome food science…
The 2018 50 Best Restaurants In The World List Revealed
The famous and historic list of The World’s 50 Best Restaurants revealed their 2018 rankings. Some vocals critics in the restaurant world were hoping for a more radical shift in the rankings or at least a couple of surprises but the list remained steadfast on: favoring European venues and honoring past winner’s. Highlights Of The…
How IHOP Can Learn From New Coke
IHOP’s recent much anticipated name change caused a stir among consumers and marketing experts alike. When it was finally announced, after a viral social media campaign, that the “B” that would replace the “P” in IHOP, the internet went wild. The backlash online was swift– and quickly turned into a running joke not only with…
Listen: TGI Friday’s Engaging Customers with AI
It’s not often that a restaurant can address a customer’s desire before they even step into a location, but Dallas-based TGI Friday’s has started doing just that with its new AI-powered customer engagement system. By leveraging several social media platforms, as well as its own smartphone app, Friday’s is able to better gather and…
ENZYMES CAN HELP UNLOCK THE FULL HEALTH BENEFITS OF VEGETABLES
We all heard it as kids: “Eat your vegetables!” Vegetables are full of vitamins, minerals, healthy fats, carbohydrates, and protein. Yes, like animal cells, plant cells are full of proteins. The problem is that most plant proteins—and many other nutrients—can’t be easily accessed because plant cells are surrounded by cell walls made of cellulose. Since…
Watch: Liner Panel Introduction
Executives at KPS Global® talk about a solution to common issues with walk-in coolers and freezers in the field. Liner Panels provide improved R-Value as well as aesthetic appearance in addition to solving potential food safety issues.
The Real Cost of High Employee Turnover
Ask any frequent restaurant patron why they return to a restaurant and second to the food quality, a typical answer is the staff and hospitality. Whether it is a family-style restaurant, bar, or fine dining establishment, customers feel a sense of comfort when they walk in and see familiar faces. Establishing a memorable guest-to-server experience…
Millennials’ Demands Drive Airline Innovations
Millennials are more into experiences than material goods, and most major companies in major markets are responding accordingly. With one seeming exception: the airline industry. While millennials are willing to pay for luxuries such as high-quality in-flight wi-fi, the major airlines are taking away luxuries and trying to fit even more seats on planes to…
Watch: Zero Waste Restaurants Could Be In The Near Future
Finnish designers Linda Bergroth and Harri Koskinen hope to work with talented, artistic individuals to bring a creative solution to “waste management and water efficiency” problems. During NYCxDesign 2018 a pop-up restaurant called Zero Waste Bistro showed what a zero-waste restaurant could look like. Everything from the walls to the table can be reused or…
The Stainless Steel Story – How It Came to Be the Number One Choice for Commercial Kitchens
Did you know that stainless steel is by far the standard choice for commercial kitchen equipment? This wasn’t always so. It all began with an exciting story in the New York Times, heralding the invention of a non-rusting steel. The invention occurred in Sheffield, England. The steel was said to be “non-rusting, unstainable and untarnishable.” Initially,…
Watch: Nirvana XP Launches Uber Eats Like Platform
Nirvana XP is launching its Driver app at the National Restaurant Association Show fromMay 19-22. It addresses the biggest challenge for foodservice operators, who pay lots of money risking potential food mishandling by third-party food delivery. Restaurants are losing 20-40% of the revenue per order to third-party food delivery companies. With the app, restaurant operators…
Best Served Hot: What Consumers Want in QSR
The Quick Serve Restaurant, or QSR, is quick and convenient: a great place to satisfy your appetite for food. But research shows that consumers are hungry for more, and by and large, QSRs are not feeding those needs. Why are customers unfulfilled even after a great meal? The most highly rated quick serve restaurants, according…
Watch: Boston Restaurant Employs Robot Chefs
Spyce is a restaurant in Boston that was started by a group of robotics engineers from Massachusetts Institute of Technology. The draw? There’s not a single chef in the restaurant- except for robots. Seven automated cooking pots will simultaneously whip up meals in three minutes or less. A prototype of Spyce’s robotic chef was assembled…
The Untapped B2B Opportunity in the Food Delivery Market
When it comes to food delivery, consumers are winning. Amazon and Instacart are serving this market with enticing products and speed. Unfortunately, food and ingredient delivery for businesses is woefully underserved. Foodservice distribution to restaurants, hotels, schools and cafeterias hasn’t received as much attention or capital as consumer delivery, and thus, there is an opening…
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