Food & Beverage
Supply chain, food safety, and restaurant technology.
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Watch: Resy Reveals New Tools to Increase Restaurant Efficiency
Hospitality technology leader Resy took another step towards restaurant efficiency this week with the introduction of ‘ResyFly’, a digital tool for restaurant owners and managers. The goal of the new update is to minimize gaps between reservations and will also allow restaurants to view possible dining room floor plans and layouts that could bring in…
A Delicious Taste of Elcielo and Juanma Barrientos
Juan Manuel “Juanma” Barrientos, Executive Chef and Creative Director at Elcielo Restaurants, recently spoke about his career with Elcielo and shared his views on current industry trends. As Executive Chef and Creative Director, Barrientos is in charge of creating all dishes for all the Elcielo restaurants. As leader of both the front and back of…
How The Culinary Industry Is Evolving With Mark Hitri
[vc_row][vc_column][vc_column_text]Mark Hitri is an instructor and curriculum adviser at the Culinary School of Fort Worth in Texas. He spoke recently about how the culinary industry is evolving, and how he views his role in staying current with the new trends by creating cutting-edge menus and food programs. Hitri’s began his career path at a very…
How 3D Food Printing Technology Is “Shaping” the Food Industry
The possibilities of 3D printing technologies are expanding into the food industry. From pizzas to personalized foods, 3D food printing technology is being adopted by many food industry professionals for producing unique food items. The incorporation of this new technology into the food space brings a lot of benefits to manufacturers. Now, companies can boost…
No Corkscrew Required: Backpack Wine Brings Quality Wine to the Come-and-Go Event
Jim Doehring, President of Source Code Beverage, entered the beverage industry as a seller for a distributor in Chicago. He recently spoke about his experience in the development of the innovative product, Backpack Wine. What sparked Jim’s idea for a portable quality wine in a can? After working in the wine industry for decades, Jim…
The Arepa Migrates from Venezuela to Baltimore
Federico Tischler is the chef-owner of White Envelope Arepa Bar, a modern arepa bar, twisting traditional flavors of the Venezuelan favorite, the arepa. He recently spoke about his experience opening and growing this company as well as trends he has witnessed and future goals for companies like his. Tischler has been cooking professionally for more…
Reducing Food Waste
Food waste has been an industry concern for some time and there are a multitude of ingredients available that manufacturers can use to both extend shelf-life and fulfill consumer expectations for quality, safety and experience. The European Commission (EC) recently released a study investigating the relationship between date marking on food labels and food waste…
Oakland A’s Stadium Will Serve Meatless Burgers
As Major League Baseball teams get ready for opening day 2018 on March 29, the kitchen at one stadium in California is making preparations of its own. The Oakland Alameda Coliseum, home of the Oakland A’s, announced Wednesday it will be serving up a twist on a ballpark classic that may be surprising to fans:…
Demand Rises For Innovative Packaging Equipment
To stay ahead of the curve and provide complete packaging solutions to the beverage industry, packaging machinery manufacturers are developing case packers and wrappers that offer the flexibility to accommodate line changeovers, handle multiple packaging types, assemble variety packs and meet the industry’s need for speed. Demand for innovative packaging equipment is growing as operations…
Regenerative Agriculture Is Taking Sustainability Further
Developing a point of differentiation is a basic construct of product development and marketing. In food and beverage, key differentiators include such historical mainstays as convenience, nutrition and flavor. More recent differentiators capitalize on the perceived benefits of natural, organic and non-G.M.O., all of which are key areas of growth in today’s market. A point…
How To Improve Your Brewhouse
Efficient utilization of equipment is a concern in any brewery because saving time means saving money. The brewhouse is the heart of the brewery and holds the most opportunity for time-saving and, with the right equipment, not all suggested solutions require major overhauls or new purchases. Whether a brewery has two or five vessels, five…
Listen: Solving Food Spoilage with Thomas Schmedding
On today’s podcast, we chat with Thomas Schmedding from Freshbox. We briefly discuss the importance of cold-chain storage being introduced worldwide, the drastic improvements the technology can bring, and how a community-based system can quickly benefit a region. For more information on how Freshbox is revolutionizing the way we waste food, be sure to…
Deschutes Brewery Continues to Innovate
In 1988, Gary Fish opened the Deschutes Brewery Public House in downtown Bend, OR. Within five years, “the brewery outgrew the pub’s brewhouse due to volume demands and built a brewing production facility near the Deschutes River with the ability to brew in 50-barrel batches,” Michael LaLonde, president and chief executive officer of Deschutes Brewery,…
Detroit Lions Invest In Mobile Ordering
The Detroit Lions are considering mobile order-ahead pick-up options for their fans in its Gridiron Club section, to drive traffic to the four new restaurants available at the club. PYMNTS details how companies are introducing mobile order-ahead services into new types of businesses, and streamlining food ordering processes. To read the full article click here.
Startup Aims To Meet Tech Challenges Of Dining Industry
Redbook Connect, a mobile solutions startup for the dining industry, has created a mobile, cloud-based approach that it hopes will modernize the primitive technology behind the scenes in America’s public kitchens. Its scheduling app tackles head-on the 150 percent turnover rate in restaurant staff. As such, the app that’s spreading quickly in popularity aims to…
Top Ten Energy conservation Tips For Restaurants
To encourage restaurants to go green, WebstaurantStore has put together some helpful energy saving tips. With an end-goal of saving the earth, restaurants can also save money, and best of all—feel good about making a difference. With a reported 58% of customers agreeing that they would support a green dining experience, it also makes good…
Boelter Aims to Simplify Restaurant Marketing
The Boelter Companies, Inc. just announced the launch of Boelter Blue, a custom mobile app that simplifies restaurant marketing. Boelter will introduce the app, designed to help independent restaurants increase traffic and customer engagement, at next week’s Midwest Foodservice Expo. Initial user reports have been positive. Read more at Mobile Marketing Watch
Boelter Aims to Simplify Restaurant Marketing
The Boelter Companies, Inc. just announced the launch of Boelter Blue, a custom mobile app that simplifies restaurant marketing. Boelter will introduce the app, designed to help independent restaurants increase traffic and customer engagement, at next week’s Midwest Foodservice Expo. Initial user reports have been positive. Read more at Mobile Marketing Watch
Watch: Agricultural robots could smooth the labor shortage wrinkle
As the farming labor shortage deepens, some are turning robotic harvesting vehicles to pick up the slack. Currently, strawberry-picking vehicles are undergoing testing in Florida and California. Robots might go beyond harvesting, with models in development to pick weeds and do other labor-heavy tasks. A major innovation comes from AGCO, where robots work in swarms…
Somic Moves to New Headquarters Site in U.S.
Somic America Inc. is soon moving its North American headquarters to suburban Minneapolis, Minnesota. The 13,000-plus square-feet of space, which will accommodate up to 30 staff and include an equipment showroom, is a significant upgrade for the organization. Peter Fox, VP of Sales expressed excitement over the company’s expansion. Read more at Packaging Strategies
Food and Beverage Producers Harness Tech to Meet Growing Consumer Demands
In 2018, consumers are on the search for “natural” and “functional” foods, reports say. As health consciousness rises, food and beverage producers are tapping new tech that processes and packages healthier, consumer-friendlier foods. Utah’s Gossner Foods, for example, hasn’t changed its Swiss cheese formula since the 1960s. They have, however, adopted new, modern equipment for…
Listen: Leading the Charge for Sustainable Food Production with Kit Franklin
On today’s podcast, we chat with Kit Franklin from the Hands Free Hectare. We discuss the project’s success, the inherent logic in building autonomous systems for agriculture, the efficient usage of both data and manpower in the industry, and how automated machines can grow crops remotely, without operators even having to be on-site. For…
Software eFeed-Hungers Connects Unused Food to Donation Centers
40% of food produced in the U.S. is wasted. For Sugam Sharma, creating a way to get leftover food to those in need became a life mission, once he discovered just how much food goes into the trash. “It is really heart wrenching to witness a mother in shabby and torn clothes, holding her baby,…
Blaze ‘brings it on home’ for CEO Mizes in the Gateway City
On March 9, the successful-and-growing Blaze Pizza will open its newest location in St. Louis. This news is twice as exciting for the brand’s President and CEO Jim Mizes, who hails from the Gateway City. From 10:30 AM to 9:00 PM, Blaze visitors who follow the brand on Instagram, Facebook, or Twitter will receive a…
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