Podcasts about foodable

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Hello Wise Wordians,Welcome back to another episode of ‘Wise Words Book Summaries'.This week we are summarising ‘Metabolical' by Robert Lustig which explores the relationship between processed foods and its overwhelming consequences on our health. In this episode, we cover topics such as:Debunking ‘Chronic Disease”The Eight Sub-cellular PathwaysPathways that are Foodable, Not DruggableWhat Does “Healthy” Really Mean?The Nutrition MythologyPharmacokinetics and PharmacodynamicsIf any of these topics sound interesting to you then make sure to give it a listen, and if you enjoy what you hear, why not leave us a like, subscribe to our channel, or even better, let us know your thoughts in the comment section below, your feedback means so much to us and helps to improve our podcast.In addition, if you fancy implementing any of the actionable ideas we mention in this episode, head over to our website at wisewords.blog where the ‘Metabolical' book summary will be waiting for you.Next week we will summarise the last section of ‘Metabolical' so stay tuned.We hope you enjoy it.------------------If you enjoyed this podcast make sure to check out our other content on our other platforms: Website: https://wisewords.blog/ Instagram: https://www.instagram.com/wisewords.blog/ Twitter: https://twitter.com/wisewordsblog Facebook: https://www.facebook.com/WiseWordsBlog

Our guest on Fast Casual Nation is Prakash Karamchandani, known as PK. He is a self-proclaimed foodie and technology junkie, as well as the co-founder of Balance Pan-Asian Grille, a nationally acclaimed fast-casual Asian fusion multi-unit concept based in Ohio. Prakash earned a finance degree from the University of Toledo, where he met his future wife Navdeep and business partner HoChan Jang. PK currently oversees development, finance, marketing, and technological innovation for Balance Grille, and has been recognized for his influential role as a disruptor in the fast-casual industry. He has also developed proprietary technologies and an employee-centric operational model that contribute to Balance's industry-leading tenure. Since entering the restaurant industry in 2010, Prakash has become a thought leader in fast casual and restaurant technology, speaking at various industry events and conferences.Balance Grille, offers a fresh approach to Asian cuisine. What sets them apart in the Asian food category is their diverse menu that eliminates the need for customers to select a specific cuisine type, making it a unique concept in the fragmented Asian fast-casual space. Their goal is to redefine Asian fast-casual by providing fast, fresh, and customizable bowls, tacos, snacks, and bubble teas.One of the key aspects of Balance Grille's mission is to prioritize customer experience and ensure that everything is fresh. Their menu features unique flavor profiles and food pairings made with farm-fresh ingredients, with a focus on achieving overall balance and wellness, similar to the Asian diet. The menu is clean eating in its purest form, with sauces served on the side to allow customers to customize their meals according to their palate.In addition to focusing on customer needs, Balance Grille is also committed to sustainability and social responsibility. Their kitchen operations are transparent, with glass-enclosed kitchens that allow customers to see how their food is prepared and what goes into it. They also use sustainable packaging and focus on water conservation and minimal waste in their operations. Balance Grille also emphasizes employee satisfaction, offering well-paying work, well-rounded training, and a peer management system that eliminates the traditional manager hierarchy and allows for horizontal and vertical advancement.Technology plays a crucial role in the brand's operations, with app-integrated systems for online ordering, training, and performance tracking. This allows for data-driven decisions and transparent reporting for both franchises and employees. As Balance Grille expands into franchising, they have built their system to optimize tech management at the headquarters, enabling operators to focus on what matters most.Balance Grille values inclusivity and encourages employees to be their authentic selves, embracing diversity in appearances and styles. Their team is passionate about the brand and considers each other family, resulting in an industry-leading tenure of 2.46 years.With their unique approach to Asian fast-casual, commitment to sustainability, employee-centric policies, and innovative use of technology, Balance Grille aims to take their model across America and continue their success as a leader in the fast-casual restaurant industry.To learn more about how Balance Grille is growing through Innovation, saying no to the manager model, and changing the outlook on how a restaurant should run check out this episode of Fast Casual Nation. Plus PK shares his top 3 tips for building a successful franchise brand.

The next generation of culinary artisans is changing the industry. These artisans have a whole new approach to reaching and satisfying the next generation of consumers. In this podcast, we will explore chefs and artisans from around the world diving into their stories and passion. In this episode of Chef AF, I chat with Dustin Falcon, Executive Chef at Rosemary & Pine, an American-inspired celebration of the dishes that Falcon loves to make and eat. He is also Executive Chef at Niku Steakhouse, where he melds Japanese influences with local ingredients to create a modern steakhouse menu with an emphasis on foraged products and A5 wagyu. Falcon attended culinary school at the Art Institute in Fort Lauderdale. After graduation, he returned to Wolfgang Puck's where he had been a busser prior to school, now as a line cook. Falcon says, “ten years ago, I moved to Napa Valley from South Florida. I moved after a meal from Per Se in New York City and the meal changed my life. It was such a humbling experience to go there. And I realized I didn't know half of what I needed to. So I started applying to Per Se but couldn't get in, and I ended up applying to Ad Hoc, one of Thomas Keller's sister restaurants in Yountville.”Leadership style is an important topic as to how it relates to employee retention. Falcon shares insights into his leadership style and says, “so my leadership style is constantly evolving. When I was at Niku, I was extremely hands-on. I was working the line with everybody, showing them every single project. I pretty much live there from morning to night, every single day, and then I got the opportunity to open up Rosemary and Pine and I realize you have to learn how to split yourself. You really have to learn to trust the process, trust the staff, and all the training that you've done with everybody.”To hear about the training programs and education that the staff receives, expectations for a Michelin-starred restaurant, and Falcon's top 3 reasons for sourcing local check out this episode of Chef AF, plus get the chef's recipe for Potato Gratin with Soy Dip! Do you want to be a part of a community of people sharing your fantastic enthusiasm for great food and experiences? Get full access to the newsletter and website here.

Culture is at the center of the plate when it comes to what makes us unique and differentiates us in the products and services we offer. It needs to be served with the culture and customs of our guests and employees in mine. On this week's episode of Accelerate, Host Rob Grimes considers the many forms of traditions and how they work hand in hand with the technology and tools that can help us.The bottom line is that the hospitality industries need to provide good service no matter where they operate. To understand cultural expectations is to be able to provide that quality. Having options in menus is a good example of this - understanding the local needs and expectations of the customers you serve.Technologies like AI and Machine Learning are able to help us understand and navigate various cultures in ways we couldn't before. Still, Rob says, we don't know everything. “We've started talking about ethics because that also plays a part; not just how people negotiate, but how they conduct business in ways which may seem different in every culture. Ethics also plays a part in how we use the technology; ethics is impacts what we can do and use in the information we collect.”To learn more about the deep connection between technology and culture, listen to this episode of Accelerate.

Setting your global compass is the conversation of today's episode of Accelerate. Host Rob Grimes talks about the relationship and considerations in sourcing technology that works across geographic borders, and where local customs, regulations, workforce and support all play a role. The impact of the different styles of service, food offerings and local customs such as service charges vs tips all need to be considered. Rob presents his thoughts on being global while adapting your tech stack for international markets and how to best understand and think locally. If international expansion is in your gameplan, then identifying technologies and techniques that can work in an international market, are key considerations. Remember, it's not always about the technology; it's about how you deliver your products and services, and how business is done in an international market that you need the proper technologies to enable. And then the additional questions, while not directly tied to the functions and features you need to operate, that can impact your decision on one technology and provider over another. “Are you planning to franchise or license your operations? Are you going into new geographies, other countries, or regions of the world? Are you planning to sell or be acquired?” To get your Visa and Passport stamped to cross the borders of technology for your operation, listen to this episode of Accelerate.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation of consumers. In this podcast, we will explore chefs and artisans from around the world diving into their stories and passion. In this episode of Chef AF, I chat with Noelle, Nashville's executive chef Chris Neff about the creative process behind menu development, fine-tuning recipes, and adding dinner activations at Makeready L & L. Neff is the executive chef of Noelle, a Tribute Portfolio Hotel created and operated by the independent hotel and restaurant team Makeready. He is responsible for overseeing all culinary operations for the food and beverage experiences. Inspired to pursue culinary arts during his first job as a busboy, Neff felt the team-driven environment in the kitchen. Prior to joining Noelle, he developed his culinary skills at brands such as The JW Marriott, The Ritz-Carlton, Hard Rock Hotel & Casino, The Four Seasons, Kimpton, and Fifth Group Restaurants.We talk about the creative process that goes into developing a menu and Neff says they are working on their spring menu. He shares that the process begins three months prior to the rollout of the new menu. Neff and the team of chefs collaboratively work on dishes for the different areas within the venue. Neff talks about authentic recipes and the multiple variations that it goes through over the years before making the menu. He says people want something that really tastes good and that they can identify with. Neff brought his family tradition of Friday night family dinner to Makeready L&L with the offer of Lasagna night on Fridays to their customers. To hear about the dinner activations, and Neff's top three must-have kitchen tools check out this episode of Chef AF, plus you can get chef Neff's recipe for beef and pork meatballs too!

When people think about technology in a general sense, they don't necessarily think about the technology of food. This week, IFBTA CEO Rob Grimes has a conversation with Felipe Hasselmann, the President and CEO of Cuisine Solutions. Felipe says he is actually not in the business of food, but rather in the business of creating memories and experiences.“You describe the texture. You describe the taste. That's the goal we want to accomplish. We create memories through food which requires a large amount of technology. This comes from research on equipment and cooking.”Rob and Felipe discuss the importance of being consistent with high quality food products, where social media plays a role in maintaining a positive or negative memory, associating it with the provider.They consider a future where cooking occurs via light waves, and food is prepared to perfection every step of the process, every time..To learn more about food-tech, the relationship between memories, experiences, and food, and looking to future-tech cooking, listen to this episode of Accelerate.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Sterling Douglass, Co-Founder & CEO of Chowly.Douglass says “Chowly is a leading point-of-sale integration company. We're enabling restaurants to expand and maintain different off-premise capabilities. So you know today we're seamlessly integrating orders from all the biggest platforms. So, Grubhub Uber Eats, DoorDash, and when Google food ordering came out last year and we've got a couple of hundred other integrations on different platforms.” He adds, “We've got over 12,000 restaurants on our platform and they're increasing their revenue. They're improving their operational flow and they're saving on labor costs.” The guys tease with breaking news that will be shared on this podcast and Douglass shares it. He says, “So with great pleasure and excitement to announce we've closed the deal to bring Koala this is an online ordering company with an absolutely stellar best-in-class guest experience platform under the Chowly umbrella, we are combining forces. We are the same company and we're going to be bringing an amazing product to the space. I can't be more excited about what the future brings for these 2 companies and what we can do together.”Douglass noted that Koala's mission statement is what really spoke to him. He says, “their mission statement is to democratize premium online ordering for restaurants and so when I thought about what we could do in combination with them and you know they've done a great job with companies like Shake Shack and Mod pizza and P.F. Chang's. If we could bring that experience and the revenue generators and the features that they have and we could bring that to the mom and pop and to the independent operator I thought what better way could we help accelerate that aspirational mission that they have.”To hear more about the acquisition and the answers to the Tuesday trivia questions, check out this episode of Hospitality Hangout.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with chef and restaurateur, Ebony Austin of Nouveau Bar and Grill an Atlanta-based restaurant and she currently has locations in both College Park and Jonesboro. The restaurant is themed after Austin's Chicago upbringing and is a hot spot in Atlanta's lounge and dining scene which can be partly attributed to Ultimate Cajun Seafood and Grits dish on the menu. It has chargrilled shrimp, salmon and crab meat served over stone ground grits and topped over cajun cream sauce.Before Austin got into the restaurant business she said, after college she worked for Campbell's, Godiva in business management and then 1 800 Flowers. After starting her own real estate company, Austin missed the day to day interaction with people. She said she thought and prayed to think of something that she absolutely loved and thought about morning and night, for her that was food and people. Austin's next move was to open a restaurant. She took what she learned from her past experience, her passion and love for food and put that energy into a restaurant. She attributes her success to a combination of those things. I asked Austin if there was one piece of advice she had wished someone had given her about getting into the restaurant industry. She shares, if someone would have given me advice, I would have liked for them to say, You got this, you can do it. It's possible. Even when it doesn't look possible, it's possible. I think those words of encouragement are what really helps.” Austin learned as a child that it is better to give than receive and attributes that to her strong belief in philanthropy. She makes giving back to her community a priority, including giving a portion of the profits from her Nouveau Creations line of stone-grounds grits to charitable initiatives throughout Metro-Atlanta. To hear Austin's top 3 tips for opening a restaurant and more about her philanthropic efforts check out this episode of Chef AF, plus you can get Austin's Ultimate Cajun Seafood and Grits recipe!

he Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode I talk with Josh Luger, co-founder of Capital Tacos about key strategies for successfully expanding your restaurant. Capital Tacos founded in 2013 is a fast-casual Tex-Mex chain of restaurants Based in Tampa, Florida, known for their scratch-made kitchen and a menu crafted by chefs. Luger talks about the first location that opened in Land O' Lakes Florida and says, “there was no money to put up a sign, so there was no sign for a few years there and the focus was just delivering the best Tex-Mex we could out there, flavorful and inventive, trying a new take on what a fast-casual Tex-Mex concept could be.” Luger shares that Capital Tacos recently expanded, opening their first store in Orlando and 2023 expansion plans include new markets South Florida, Atlanta, Charlotte and Colorado. As the Capital Tacos team is planning for growth, Luger offers several strategic expansion strategies to ensure success and profitability. He talks about product offering saying, “I think to even start one restaurant, let alone think about scaling it across a market or multiple markets, you really have to look inward and think, what is truly different and differentiated about our product offering, what do we have to say? And so, for us, there's a few core things that really start offering that we think make us distinct and unique in the Tex-Mex landscape and we're confident as we expand across Tampa and across new markets that folks will find us interesting and want to give us a try and hopefully come back.”The Capital Tacos co-founder takes a deep dive into several layers of the business that are key to successful expansion in regards to their roadmap for success. Luger's insights include:Truly Differentiated Product OfferingA Brand That Stands For Something Beyond The FoodA Capital Efficient And Flexible Development StrategyDiversified Revenue StreamsKeep On InnovatingA Focus On Truly Great OperatorsReward loyalty, provide value, and have fun!To hear detailed steps to a successful expansion roadmap, Luger's top 3 tips for creating a new menu special check out this episode of Fast Casual Nation or tune in on Apple Podcasts. Need to simplify your operations or increase productivity? You can hear the strategies CEO of Newk's Eatery implemented here.

Breaking down some of the emerging and fast growing brands in the fast-casual space had always been a passion of mine; even when I founded fastcasual.com, some of the most memorable takeaways from the segment were always in my conversations with CEO's and founders. This convo was no different with my long-time friend Clay Dover, CEO of the Dallas-based Velvet Taco.So much has changed for the fast casual segment, and one of the areas that present the most curiosity is the evolution of drive-thru - Clay and I break down what is working and why this is a big strategy for fast growth for Velvet Taco.Since Clay assumed leadership in March 2017, Velvet Taco has grown from 4 to 36 company-owned restaurants with 21 more in development and continues to see consecutive quarters of positive restaurant comparative sales. Dover attributes the brand's success to quality, chef-driven recipes inspired by flavors worldwide served in a tortilla and a strong “Tribe” culture that allows Team Members to be bold, curious, and unconventional. Dover has successfully led the brand during recent unprecedented times, maintaining positive cash flow, improving margins, and continuing the development growth plan.Takeaways from this conversation with Clay DoverUnit growth and the unit eco strategy?Recent consumer trends of dining more at home?How can restaurants continue attracting in-person dining experiences as more people dine at home/takeout?How have restaurants, particularly Velvet Taco, adapted to changes in restaurant technology to attract all ages?When planning to position itself for continued growth, what approach will the brand take?Big Fast Casual News Coming here on Foodable, but if you're not following some of our hottest podcasts you should be!Fast Casual Nation with Lisa PepeAccelerate Podcast with Rob GrimesTurning Tables Podcast with Kathleen Wood

With so many places to look for technology, sometimes what you're looking for is available in a different part of the world or peripheral industries. Retail, for example, is an industry with many overlapping services within the foodservice space..NRF 2023: Retail's Big Show took place in New York, showcasing retailers who specialize in convenience stores, grocery, and specialty stores. Trends highlighted included data, cameras, robotics, and holograms, and what do you know - these technologies were similarly displayed just a week prior at CES. “The speed of technology finding its way from the consumer industry to retail side is instantaneous today,” says Rob Grimes.In this episode of Accelerate, IFBTA CEO Rob Grimes talks about his experience at NRF 2023's innovation lab as well as his observation of other crossover industries such lodging, travel, healthcare, vending and their overall impact on the future of the food and beverage industry.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with executive chef Steven De Vellis from E3 Chophouse in Nashville, Tennessee about menu innovation as well as integrating 2023 hospitality and food trends into the menu. De Vellis found the kitchen at an early age, both of his parents are chefs and have their own restaurants. He attended a culinary program but attributes his knowledge and education to hand-on training. De Vellis says, “I remember just being fascinated but oddly enough, I did not want to be a chef at first. I had to leave, go to school, and then learn that being a chef was actually what I wanted to do and being told it was what I wanted to do. But I did grow up in the industry and watching my parents is kind of how I got where I am today.” The families of retired MLB ballplayer Adam LaRoche and country music stars Jason Aldean and Luke Bryan own E3 Chophouse in Nashville. LaRoche's family owns the original E3 Chophouse in Steamboat Springs, Colorado as well as E3 Ranch in Fort Scott, Kansas. E3 Chophouse is “all about good food, good quality meat, and making sure that all of our meat is from our own ranch. That's a really big, important part of E3,” says De Vellis. Chef and I talked about signature and seasonal dishes and he shared that using local ingredients and supporting local is very important to the restaurant. He says, “because when you create those connections, when you create those bonds and get to invite those distributors in to try the dish that you're using their ingredients for, it is a really cool experience.” To hear Chef De Vellis share his top 3 tips for menu development plus get the recipe for Bison Meatball and Mushroom Pomodoro check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

In this episode, we dive into the brand-building elements for legacy brands to break thru and connect with a new generation of consumers. Dawn Petite serves as the Chief Operating Officer for Friendly's Restaurants, which operates over 130 (company-operated and franchised) friendly, full-service restaurants. Dawn began her career at Friendly's Restaurants as an operations manager and has been with the Friendly's brand for over 40 years. She oversees a multi-functional team of employees from corporate operations to franchise operations and training. Casual Dining has seen a new challenge of consumer sentiment decline in the past couple of years, with 2023 scores already reaching a new high of declining consumer sentiment. Data provided by Foodable LabsWe break down some of the key elements that are changing the future of casual dining and its place in the foodservice landscape - that is, to deliver hospitality back into the business and create a new generation of loyal fans.

What would you do if you could have a conversation with your great grandmother, or a deceased historical figure or celebrity? What started for Stephen Smith, founder of StoryFile, as an interest in the oral history of holocaust survivors has become a revolution in AI – technology that captures the beauty and wonder of the human spirit.In the hospitality industry, where your culture is your difference, and maintaining a connection with guests creates brand loyalty. A virtual host that welcomes guests into a space can help bridge the gap in those connections. An employee can learn the company's culture and be trained directly by the founder of their company. The opportunities are as endless as the imagination of what is possible, visualizing how technologies can be used to create a direct connection between operator/customer and employee/employer that has not have existed before.Join IFBTA CEO, Rob Grimes and Chairman/CEO Stephen Smith of StoryFile in the conversation, as they navigate artificial intelligence and explore how to maintain the hospitality-human connection enabled by technology and innovation

The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I talk with Frank Paci, chief executive officer of Newk's Eatery about improving productivity and simplifying restaurant operations. Paci, an industry veteran, has worked within the restaurant and retails industry over the past 30 years. He has held CEO and CFO positions at companies including Corner Bakery, Einstein Noah Restaurants, McAlister's Deli and The Pantry, Inc. Paci has additional experience with Burger King and Pizza Hut as well as served on the Board of Directors for Round Table Pizza. In April of 2021 Paci joined Newk's Eatery as chief executive officer. The brand was founded in 2004 by Don Newcomb, Debra Bryson and Chris Newcomb, the team that founded McAlister's Deli. The chain, almost 20 years old, is mainly in the southeastern United States and has about 100 locations. On this podcast Paci shares his insights on several tested strategies for simplifying operations and increasing productivity including artificial intelligence, benefits of reducing your menu, tableside ordering systems, loyalty programs and more. Paci will break down the positive impact the changes had for Newk's Eatery when implementing each of the following strategies. Reducing Your MenuRecipe ChangesArtificial IntelligenceTable Ordering SystemsReducing Time Consuming Prep WorkLoyalty ProgramsTo learn about these strategies and how you can make changes at your restaurant plus get Paci's top 3 tips for operation simplification check out this episode of Fast Casual Nation or tune in on Apple Podcasts.

Looking at the fast casual segment opens up some of the key categories as new movers based on consumer changes in the past few years. Operational restaurant trends in 2022 included an ongoing focus on off-premises dining, which put snacks and desserts front and center for operators seeking to optimize sales in the drive-thru and via carry-out and delivery.This has led an array of brands like Orange Leaf, Red Mango, and others to excel in meeting the new demand of consumers. Our Foodable Labs rating for the dessert segment in Fast Casual has risen 4.8 points in sentiment vs. overall sentiment in the Fast Casual sector is down 3.4 points YOY.Researchers report that consumers continue to gravitate toward savory flavors, citing popular dessert ingredients such as hot honey, salted caramel, Mexican hot chocolate, and smoked toffee. For menu food and beverage trends in 2023, look for new iterations of these savory-sweet combinations, particularly in sauces and other typically sweet toppings, such as spicy or hot maple syrup, caramel, toffee, butterscotch, and others.In this episode, I dive in deep with Sherif Mityas, President of BRIX Holdings, to analyze this trend development and way. We get into consumer trends, demographics, shifts in tastes and dining and snacking habits, and what technology may bring to the sector.Make sure to check our 2023 Trends to watch!

When we think about innovation and the future, all roads lead to CES. While food and beverage technology are represented at CES in some form, it's the technologies from other industries which will predict the trajectory of restaurants operations.Let's look at something like SmartHomes for example. We can look at the interconnectivity between our homes and portable devices to look at how restaurant equipment can all be interconnected, and communication streamlined. In this Episode, Rob Grimes breaks down the various trends witnessed at CES, and how we might see these effect the restaurant experience as we know it.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Justin Cucci, Chef and Owner of Edible Beats Restaurant Group about being born into the industry, farm-to-table dining and opening a restaurant in an abandoned mid-century gas station. Cucci was introduced to the restaurant industry through his family's restaurant Waverly Inn in New York City. Cucci says, “I was lucky enough to be born into the industry in a way. My grandparents owned a restaurant in New York for about 35 years and my parents worked there, so I really got to be there from the time I could walk.”There was a point in Cucci's culinary career that he felt like he wanted something more, he headed West to Denver and discovered a building while driving through a neighborhood. Cucci shares, it was a mid-century gas station. It had been abandoned for a number of years, but it was just a beautiful core building. And so I approached the landlord, the building owner, and pitched them on the idea. I was literally like a month into town, so nobody knew who I was and he took a risk on me and it became the first restaurant.” Root Down was the first restaurant Cucci opened in Denver. Cucci went on to make his mark in Denver with his local, seasonal and sustainable vegetable-forward menus, opening another five restaurants after Root Down including Linger, El Five, Vital Root, Root Down DIA, and Ophelia's Electric Soapbox all under the Edible Beats Restaurant Group umbrella. Operating a sustainable business is something Cucci is extremely passionate about. In the back of Vital Root restaurant they've installed a shipping container that is a self-sustaining hydroponic farm called the FarmBox. He says, “we're going to be growing food about ten feet behind the restaurant, which to me there's nothing more local and more sustainable than growing food in your backyard.”In February 2022 Cucci implemented a self funded, 100% Employee Stock Ownership Plan (ESOP) for his staff, which gives Edible Beats employees an ownership stake in the business. To hear more details on the FarmBox and the employee stock ownership plan plus the details of Cucci's book The Edible Beat: 60 Recipes of Chef Empowerment, Humor & Human Centric Mojo and his top 3 umami flavor bombs check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

Building the right culture for your restaurant business could be the make or break this year as we see more and more operators facing one of the biggest challenges they have faced in the past decade, mainly since building teams and people are decade-lasting initiatives. CCI Consulting found that more than 50% of businesses lack one critical skill that can make a difference: "leading change." This is why, in 2023, we're likely to see an investment in leadership through coaching, courses, training, and exposure to diverse strategies that could work.Jim Knight and I explore the keys for operators to lead change in your business every day, and best of all, we dissect the steps you need to take to make these changes happen. Understanding these predictions for 2023 is key to making your business improve.•Building the right team•Understanding strengths and how to apply them•How to leverage technology•What's missing from your roadmap and plan•Long vision and what that means for your business•What does the new team format look like in the next decades - things are about to get real!If you have an idea for a great podcast topic or company, send us a note to producer@foodabletv.com

In this podcast, we had a chance to dive deep into trends and styles for 2023 with Steve Schulze, the CEO of Nékter Juice Bar. Our conversation dove into the company's growth and what seems to be evolving into a new era for restaurants around consumer satisfaction and how the next generations perceive eating out. The big analysis is that many shifts are starting to take aim at what has been a very favorable industry. With labor woes, price hikes, and service standards dropping - this is all beginning to be recognized by the next generation of consumers. Steve and I had a chance to dive into this idea of how restaurants need to address a new shift in the coming years.Nékter Juice Bar is one of the most successful concepts in the better-for-you segment. In addition to low build-out costs and competitive franchise fees, they have a full support and training program. While marketing services are at an equal level to other franchise systems of this size, they do have a high-performing customer sentiment rating on our Foodable Labs Restaurant Rating. We believe this may be driven by a healthy consumer and sentiment-driven for those who are looking to correct their lifestyle choices.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Chef Antonio Giordano, the Executive Chef of Eataly Silicon Valley where he heads all back of house operations including two restaurants and leads the team with all culinary initiatives. Giordano was born in Salerno, Italy which is close to the Amalfi Coast. His passion for food and cooking started at home with his mother. Giordano's passion for cooking was strong and after leaving university he began to cook. He was an apprentice at Arquade in Verona and then he moved to Rome to expand his culinary skills and joined Al Presidente as pastry chef before being designated as Opening Chef for the prestigious culinary school, Gustolab International; Food Systems and Sustainability. We talk about Eataly and Chef Giordano says, “Eataly is first of all a marketplace, a restaurant, and a school. Our philosophy is based on three key principles: eat, shop and learn. So basically everything is happening in Eataly. The beauty of being a chef of Eataly, I personally believe that just because I work here and because this is the way it is for an Italian chef, this is probably one of the best places to work because Eataly represents the Italian flagship for food.” Eataly offers customers the ability to taste dishes in their restaurants, next you can find the same ingredients in their marketplace, and then discover how to recreate the recipes at home.Giordano says they make many of their products in house daily like fresh mozzarella. Eataly offers Italian products made by Italian producers, regional farmers, in-house bakers, and pasta makers. You can find extra virgin olive oil, San Marzano tomatoes, and air-dried pasta or dine at Terra, a rooftop restaurant and lounge. To hear Giordano's best advice for aspiring chefs and more on the Eataly experience plus his recipe for Spaghetti Alla Nerano check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

The skills needed for the times ahead are not built overnight. Personal experiences and professional development form strong leaders through quality learning experiences and development. The key to a successful 2023 is the ability to be agile, committed, and innovative in your approach.In today's podcast, we dive in deep with consultant an author Rudy Miick to discuss key areas that will make your mission to lead in the restaurant industry a reality.Some key trends to watch in 2023How to drive business performanceHow to think critically and adapt.Adopt the digital mindsetBiz Culture that Drives EngagementThis episode is Sponsored by Rever Networks - Your Blockchain advisory company.-------------- https://www.revernetworks.com/nft-web3-restaurant-strategies --------------

Franchise programs continue to build in the re-birth of the fast-casual segment for 2022-23, and a handful of companies understand what it takes to grow these brands to the next level.DMD Ventures owns and operates some of the most successful and spirited brands in the United States. We dive deep with Co-Founders & Co CEOs Fred Burgess and Jack Flechner to understand how they have been able to grow various brands under the DMD banner.Big Chicken is the crown jewel in the DMD organization and the only immigration project that offers an EB-5 green card that can begin as an E2 visa. This is one of the key investment strategies with DMD to deliver The Big Chicken concept, which is built around Shaq's remarkable life, and he puts his heart and soul into marketing the brand and ensuring it lives up to the trust he's built with fans.Listen in to this podcast and subscribe for more Foodable Network Updates!

Understanding the new model of hospitality is gaining some ground with a shifting tide to technology, consumer demand, and a new server for exploration by the next-gen consumer. Tech-enabled hospitality startup, CAMO, is democratizing hotel dining by reimagining room service, reinventing the way travelers experience cuisine, and helping hotels generate profits from traditionally underutilized kitchens.Paul Barron breaks down the CAMO turnkey solution with Kevin Rohani Founder & CEO at CAMO. In this podcast, they break down the challenges that hotels face in growing their restaurant experiences as they recapture their guests' dining experiences, fulfill room service needs, and keep the revenue on-premises.When restaurants and hotels closed for indoor dining during the past few years, people switched to pick-up orders and home deliveries, ghost kitchens became the concept of the day, helping both restaurant operators and retail landlords survive the setback. But now that indoor dining is back action, ghost kitchens have had to adapt, with some transitioning to full-service restaurants and others building out food halls to expand their customer reach, according to industry experts. Recent research from Foodable Labs shows a significant slowdown in consumer demand for Ghost Kitchens, and the move to lowering takeout costs for guests has become one of the key areas in which they are focused.CAMO currently operates in Anaheim, California, providing room service to the surrounding market of hotels as well as serving guests at their physical hubs, including the companies' recently opened innovation lab, Oasis Food Hall. For more information, please visit www.camohospitality.com.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Nadia Caterina Munno, known as The Pasta Queen about building her brand, the importance and influence of family, her passion for authenticity and the inspiration for her debut cookbook, The Pasta Queen: A Just Gorgeous Cookbook. Munno was born and raised in Rome before moving to the United States. She comes from a generation of pasta makers. Her father's family is down south near Naples, and that's where the pasta factory business started in the 1800s. Munno's family have been farmers since the 1700s and this instilled in her the love and passion she has for food. Munno a mother of four, talks about creating The Pasta Queen, her brand from scratch, she said she had a premonition in 2015 while in London in a corporate environment. And I was dealing with contracts and sales quotas and all of that. She says, “I kind of made a New Year's resolution that I wanted to go back to what my passion is and what I love most is entertaining and cooking.” Munno adds, “I started off on YouTube by posting occasional videos of me cooking and showing my authentic family recipes.” The Pasta Queen quickly grew her community on TikTok, Instagram and back to YouTube, by sticking to her mission of showing authentic Italian cuisine. She says, “I think it's because they're such simple and cost effective, comforting recipes that are very easy for people to make at home. And I think that the sharing of those recipes got me where I am, because people just keep sharing my recipes with their loved ones and friends and they're simple recipes. So I think that that's the key here.”To hear Munno talk about the importance of elevating each other, get The Pasta Queen's recipe for Lord Lemony Pesto plus her top three sauces check out this episode of Chef AF “It's All Food.” You can listen to this episode and more on Spotify!

Understanding the landscape of the restaurant industry is getting more and more difficult with various market conditions that are in place to shift so much of what we are doing now. In this deep dive Restaurant Innovator Series, we get into where the shifts will occur with Don Fox, the CEO of Firehouse Subs.InnovationStarbucks Odyssey program will be the new platform for “Web3-powered experience” that “will allow Starbucks Rewards loyalty program members and Starbucks partners (employees) in the United States to earn and purchase digital collectible stamps in the form of non-fungible tokens (NFTs).”LaborWith supply chain constraints, wage growth, and increased operating costs, restaurants face post-pandemic challenges. With dine-in sales reaching 2019 levels, restaurants benefit from high demand, but most are still understaffed based on traffic demand. We dive into the possibility of a moderate middle of still high inflation and slowing price increases to maintain the future of dine-in traffic.The Restaurant Innovator Series dives into Brand Innovators, Thought Leaders, Next-Gen Tech, and the future of where the restaurant business is going! Contact us for any ideas or execs that you think will be perfect for this series.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Executive Chef Dennis Vanterpool is the Executive Chef of The Ritz-Carlton Reynolds, Lake Oconee about how he infuses the resort's cuisine with soulful, worldwide flavors and combines traditional southern flavors with flavors from his family and culture. Vanterpool originally from the U.S. Virgin Islands says he always had a passion for cooking and becoming a chef. He talks about how his mother worked in the hospitality industry and that inspired him to follow in her footsteps. Vanterpool attended Johnson & Wales University to study Culinary Arts and has cooked at several hotels including the Marriott Frenchman Reef and The Ritz-Carlton, Amelia Island before he went to The Ritz-Carlton Reynolds, Lake Oconee. Vanterpool says, “ I've traveled, I've done task force at 14 different Ritz-Carlton as well, just learning and widening my knowledge as far as what the brand is all about.” Vanterpool was able to work his way up the ranks and has held several positions within the kitchen, which has given him a better connection to his team as executive chef. He has shared his story with the team and the message that hard work pays off. He adds, “I believe in getting out there, working in different kitchens, strengthening and making yourself more reliable and more versatile.” Vanterpool likes to explore new cuisine, cultures and combining unique flavors to create a unique guest dining experience. He also creates an experiential dining experience for his guests with table-side plating, unique dishes and more. To hear Chef Dennis' top 3 must have kitchen tools and more on his culinary point of view plus the story behind his mango barbecue recipe check out this episode of Chef AF “It's All Food.” You can listen to this episode and more on Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I talk with Andrew Gibson, Senior Manager at Energy Solutions about the California Instant Rebate Program, improving the bottom line and how high efficiency equipment pays for itself. Gibson trains the market on how rebates are beneficial, how they help the environment and how it can help the health and welfare of communities. I ask him about Energy Solutions and he says, “My team works on food service outreach, so we really try to be the bridge between utility rebate programs in the market and work with the market to understand how those programs work, understand some of the nuances that may come with obtaining the rebate and also give feedback to the utilities on how to improve the rebate programs, how to notice trends that are happening in the market that could affect rebate qualified equipment.” He adds that they are the bridge to that gap of communication between the two to make really robust programs that benefit not only the customers but also benefit their overall overarching goal of reducing carbon in the atmosphere and bringing energy efficiency into the commercial sector of foodservice.Gibson talks about the ease of getting the rebate and says the program is much more accessible with a lot less paperwork as in the past with some rebates. The customer receives the rebate amount off the purchase price at the time of the purchase. “Our team does extensive training with the sales staff at all of the distribution and dealer locations. So that they're able to understand those qualified models and recall them very quickly without having to look at a list and be able to upsell the customer to those models, especially because the rebate really evens out the price point,” says Gibson. To hear real life success stories and how energy-efficient equipment can help with foodservice expansion plus the benefits of the California Instant Rebate Program, check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Executive Chef John Clements from Mission Point Resort, Mackinac Island about how he brings a fresh perspective to the resort's farm-to-ferry program and offers guests unique culinary adventures and seasonal flavors.Clements brings his culinary and hospitality expertise to his role as executive chef of Mission Point's farm-to-ferry restaurants, including Round Island Kitchen, Chianti, Bistro on the Greens, and Boxwood Coffeeshop & Cafe. Clements is training to earn the prestigious recognition of Certified Master Chef through the American Culinary Federation exam, distinguishing those who have excelled in both their culinary skills and knowledge of the industry. I ask Clements about the resort and he says, “Mission Point Resort is quite unique being on Mackinac Island, up in northern Michigan. On the island, the biggest thing is there are no cars that are allowed on the island. So the products that I get in for the resort are brought over by ferry and then they're loaded on a horse cart and then brought up to the resort by a horse, you know, very, very old school, 1800s type of situation.” The resort is seasonal and closes at the end of October through the end of April. We talk about the importance of each restaurant having its own culinary point of view and Clements says, “I think that's really important in the resort because you think about capture rate. You have guests that come up on a Friday, Saturday or on a Sunday. I'd like to see them at least three or four of the meals. So that's why each one of the outlets has their own identity.”To hear Clements top three tips for developing a menu, get the story behind his recipe for Sautéed Michigan Walleye and why it is important to source ingredients locally, check out this episode of Chef AF “It's All Food.” You can listen to this episode and more on Spotify!

The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I talk with Bob Wright, President and Chief Executive Officer about Potbelly Sandwich Shop's plans for expansion and the digital kitchen. Wright has been President and CEO at Potbelly Corporation since July 2020. He has over 30 years of experience in the restaurant industry, most recently serving as Executive Vice President and COO of The Wendy's Company, where he ran operations for over 6,000 company and franchise restaurants located in the U.S. and Canada. He has also worked with other restaurant brands, including Charley's Philly Steaks, Checkers Drive-In Restaurants, Inc., and Domino's Pizza, Inc.When I ask Wright about getting started in the industry, he says, “I started delivering pizzas for Domino's after my freshman year in college.” He shares that he achieved his dream of becoming a franchisee and fell in love with the service element of the restaurant industry. Wright adds, “I love the idea of making food, serving people. I thought the opportunities in the chain restaurant business were terrific. And, you know, I've been doing it for over 35 years now.”We talk about adding limited time offers or LTOs to your menu and Wright offers great advice saying that operators should make sure that their core menu is on point with no holes in it and then really think about where to add value with limited time offers. Potbelly recently upgraded their technology and Wright says about technology, “it's one of the five pillars of our five pillar strategy is to make sure that we are a technology connected brand to our customers, for them and also for our employees. So we've really kind of taken a three pronged approach to technology, starting with refreshing the app and the website. And, you know, frankly, it was more than a refresh.” He adds, “We completely rebuilt the app and the website during the pandemic and rolled that out over a year ago as well. At the same time, we began the process of updating and upgrading our loyalty rewards program. We put a new loyalty rewards engine in place.” To hear about the third prong that Wright mentioned, called the Potbelly Digital Kitchen and his top three ways to set up your digital game, check out this episode of Fast Casual Nation or tune in on Apple Podcasts.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Pastry Chef Saura Kline from Local Jones, a restaurant at the HALCYON, a hotel in Cherry Creek about finding her passion for cooking, her role models and her favorite thing to make.Kline is the new pastry chef at Local Jones. She was previously the executive pastry chef for all Kevin Taylor restaurants and boasts a first-place recognition in the 2018 La Coupe d'Altamira local Denver chocolate competition.I ask Kline about her earliest memory of being in the kitchen and she says, “my very first food memory was visiting my grandmother. I think I was probably 10 or around that age and she had a peach tree in the back of her yard and she made this homemade peach pie with homemade crust. It blew my mind like I was just like this is so amazing. Instead of a birthday cake I would ask for a peach pie on my birthday every year.” We talk about when Kline discovered this was her passion she wanted to pursue and she said, “I mean still even to this day sometimes I'll be making rice krispies or you know Snicker Doodle Cookies and I'm just like this is so awesome I get paid to do this.” Although Kline started in the savory side of cooking, she always knew she wanted to focus on pastry. She studied many famous pastry chef's cookbooks to better understand the process or techniques. Kline says when asked about the science of baking, “if you are going to make a cake or if you're going to make bread you want to have these ratios but sometimes I like to play around with sauces, you know mousses and ice creams and all of these things, I like to bend the rules a little bit.” The Halcyon hotel offers three restaurants for guests and locals. They offer American bistro, Local Jones, and Elevated Rooftop Bar where you can check out the Denver views. Kline's role is to make all the breads, desserts, jams and the amenities for the hotel. To hear how she highlights seasonality and the local influence in her recipes plus get her recipe for Roasted Corn Flan with Caramel Corn check out this episode of Chef AF “It's All Food.” You can listen to this episode and more on Spotify!

This month on Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are taking a break from their usual interview episodes and bringing you a Best Of season of all your favorite segments. They bring back “Best Of” old favorites such as “Top of the Tech Stack” and “Which Came First.”In this episode they feature a Best Of Top Of The Tech Stack with special guest, Sterling Douglass, Co Founder & CEO at Chowly, Inc. Top of the Tech Stack first made an appearance in season 2 and held up strong through season 6. Branded is all about the tech stack, each guest who played “Top of the Tech Stack” was asked, what areas of hospitality technology would they recommend that operators have on the top of their tech stacks?

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with the owners Jamila and Akino West of Rosie's, a Southern-American, NY-style café that has progressed from a simple to-go concept to a full-service restaurant, offering feel-good soul food brunch with subtle Italian nuances and classic techniques. The couple has thirty years experience in the food and beverage industry and were nationally celebrated by Vogue Magazine, The New York Times and Travel + Leisure magazine when they opened the Copper Door Bed and Breakfast in 2017. The West's are utilizing the culinary skills at Rosie's with a chef-driven menu. Chef Akino West's career spans from working for James Beard award winning Chef Michael Schwartz in Miami and three-Michelin starred NOMA, in Copenhagen, Denmark. Jamila West graduated from The Culinary Institute of America and has worked for James Beard award winning Chef Jose Andres via the SLS Hotel in Beverly Hills and South Beach. West transitioned to the front of house management in the Middle East opening multiple locations of Katsuya, a Japanese concept. I talk to the Wests about being married and being business partners, they talk about the challenges but both as individuals had big dreams. Both being workaholics were very driven by food, hospitality and their professional careers. Jamila says, “ I think that there were just synergies while we were dating so we ended up committing in different ways on a very serious level. We bought our first house together before being married, we opened up our business together before being married, so we had that. We had this growing relationship for about six years.” The couple shares that Rosie's was created out of a pivot when it came to the pandemic. They were operating a twenty-two room bed and breakfast where they were doing fifty covers at a small communal table that turned every thirty minutes out of a residential kitchen. Jamila and Akino always considered themselves restaurant people and have relied on their expertise from a culinary and hospitality perspective. To hear how the Wests went from opening Rosie's in Miami as a simple to-go concept to a full-service restaurant and their commitment to the community plus get their recipe for Lemon Ricotta Pancakes, check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

Welcome back guys! It has been a while... but we are alive and kicking. Here's our episode with our good friend Ekow. We spoke about our experiences at university and how it shaped who we are today. We also take a dive into Ekow's app, Foodable, of which he is the CEO! We hope you enjoy this one. P.s, the podcast will be taking a break for a few weeks, but we will be back - it's just very important to prioritise rest when you need it. Thank you for your support and tuning in to our episodes, the pod wouldn't exist without you

In this special keynote session from Fast Casual Global, host and pioneer of the fast casual segment, Paul Barron, explores how Consumer insights and brand connections will create the next phase of growth in food service.Three Key Points:Fast casual continues to expand and is now busting over 150 billion dollars in revenue in the U.S. alone, and Globally fast casual revenue is estimated at approximately half a trillion dollars. Food away from restaurants is going to be the big factor, and will continue to scale. For comparison, we saw food away from restaurants in 2019 at 51%, those numbers are estimated to reach somewhere around 68 to 73% by 2026.The dynamic shift in landscape has driven the fast casual space to create some new models such as piloting and drive thru restaurants. Several fast casual concepts have and will continue to shift into this space. The big challenge with new model concepts will be limitations in real estate and unit economics. Brands will need to be creative to stay competitive. Tweetable Quotes:"I think we will see continued menu innovation, mainly around the aspect of limiting the menu requirements so that you can diversify in the way that you're delivering the product versus on-premise and off-premise..” - Paul Barron“If you take delivery and still keep technology in the hunt, there is a big opportunity here. It's going to be wide open space, I think for drone delivery companies and also some of these robotic delivery companies” - Paul Barron"When you look at fast casual trends, the one thing that I want you to consider is the dynamic growth in ghost kitchens and virtual brands will be the next layer that we'll see in this space,” - Paul BarronWould you like a high-quality virtual event for your business, featuring premium content? Please reach out to our virtual events team to create your own today! Click to learn more about our Foodable.IO Virtual Platform and check out our upcoming events!

In this session from Fast Casual Global, host Paul Barron chats with Josh Chanin, Energy Efficiency Consultant of California Energy Wise and Jonah Goldman, Co-founder, Director of Strategic Marketing of PLNT Burger, to explore the reasons why emerging and startup brands are the new pioneers on how restaurants will be created. Three Key Points: It's no secret that consumers drive the trends. In fact, keeping up with modern consumer trends has become a necessity. For brands to continue to see growth they will need to know what consumers are doing and what they are interested in to be able to engage with them and ultimately win their business. The digital transition has been a major element in the industry over the past year and a half. It has changed everything from the ordering process to app development. Brands will need to continue to enhance their digital business to keep consumers connected in order to create loyalty and drive sales. Startups will need to focus on quality and innovation to overcome labor, technology, and equipment challenges when building out their units. Businesses should consider ROI for every decision made regarding startup purchases in order to scale, reduce operating costs and increase profits.Tweetable Quotes:"Startups are pretty much the one thing that is really, I think, at this point in the game, becoming the lifeblood of the restaurant industry. The startup opportunity is going to be one that, especially in fast casual, is going to be pretty much unmatched in the coming years for the restaurant industry." - Paul Barron "We have to recognize the reality that today the majority of consumers are looking at their phone for their next meal, and it will make or break companies if they can pivot and exist and flourish in a digital marketplace. We certainly recognize that, and we really value our digital presence and we're always trying to improve and scale that as well."-Jonah Goldman"I think a big trend that we're going to see over the coming years is people realizing how to market how sustainable their business is to their customers and show them that they are an energy efficient business, or they're doing their part to save energy." -Josh Chanin Would you like a high-quality virtual event for your business, featuring premium content? Please reach out to our virtual events team to create your own today! Click to learn more about our Foodable.IO Virtual Platform and check out our upcoming events!With California Foodservice Instant Rebates, you could save up to $4,000 per unit on high-efficiency commercial foodservice equipment. Choose from a variety of qualifying products and get valuable Instant Rebates as a discount on your invoice – no paperwork, no waiting. Find a participating dealer and qualifying products at www.caenergywise.com/instant-rebates.

The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurateurs who work in one of the fastest-growing segments of the restaurant industry. In this episode, host Paul Barron sits down with frequent Foodable guest Andrew Horowitz, the president and founder of Horowitz & Company, a registered investment advisor. Barron and Horowitz discuss how urban developers and architects are reworking their real estate vision amidst the coronavirus crisis.

In this episode of The Barron Report, host Paul Barron sits down with frequent Foodable guest Andrew Horowitz, the president and founder of Horowitz & Company.Horowitz specializes in results-oriented investment strategies that combine advanced technology with hands-on expertise. Barron and Horowitz discuss stocks and strategic moves by new players coming out of the coronavirus crisis.

In this episode of The Barron Report, host Paul Barron sits down with frequent Foodable guest Andrew Horowitz, the president and founder of Horowitz & Company.Horowitz specializes in results-oriented investment strategies that combine advanced technology with hands-on expertise. Barron and Horowitz discuss some of the recent changes to the congressional Health and Economic Recovery Omnibus Emergency Solutions (HEROES) Act, and what it may mean for restaurants in need.

In a public letter to congressional leaders, the International Foodservice Distributors Association (IFDA) has asked Congress to provide economic aid to address the acute financial struggles foodservice distributors are currently facing. In this special episode of The Barron Report, host Paul Barron sits down with Mark Allen, the president and chief executive officer of IFDA, to explore the broader implications of the pandemic for the restaurant industry supply chain.

In this episode of The Barron Report, host Paul Barron sits down with Jason Morgan, the chief executive officer of American bistro Bellagreen and the Original ChopShop. Morgan previously served as the chief financial officer for Zoe's Kitchen, and shares his thoughts on the differences between how a small brand—compared to a large brand—can approach this crisis.

In this episode, Akash Kapoor, Co-Founder, CEO, and self-described “Chief Troublemaker” at Curry Up Now, shares the biggest challenges he’s encountered growing the company, if he thinks ethnic fast-casual restaurants face a different set of roadblocks than more traditional offerings do, and why the restaurant-bar duel concept is becoming a key part of their brand.

In this special episode of The Barron Report, host Paul Barron investigates the impact—both visible and behind-the-scenes—of coronavirus on the restaurant and hospitality business.Operators across the globe are already facing a number of challenges within our current social, political, and economic climate. Barron explores some of the key steps Foodable is taking to help businesses during this coronavirus crisis, and provides data-based predictions for what lies ahead for the industry.

The restaurant and hospitality industry is grappling with a rapid evolution in awareness and technology when it comes to the preparation, creation, and consumption of food. Foodable’s new podcast, Food Leaders, aims to highlight some of the innovative companies, operators, and executives adapting to these changes on a global scale.

In this episode, acclaimed chef and restaurant owner John Koch offers a deep dive into expected food and beverage trends in 2020 and explores the average consumer’s evolving relationship with food. Koch is the vice president of culinary sales for Lyons Magnus, a prominent producer and marketer in the foodservice industry.

Host Chef Adrianne Calvo sits down with Chef Dean Max, the acclaimed executive chef and president of DJM Restaurants. The two discuss the food festival circuit—specifically the Palm Beach Food & Wine Festival, managing and mentoring young chefs, and Chef Dean’s most recent projects!

Paul Barron sits down with Jon Sewell, the chief executive officer of Motus and owner of restaurant chain D.P. Dough. Sewell helped form the cooperative delivery service CHOMP in Iowa City with fellow restaurant owners and industry leaders, and has since expanded the service to other cities through his company Motus.

In this episode of the OverRide podcast, Paul Barron sits down with Jono Bacon, the CEO of Jono Bacon Consulting, to discuss and debate the addictive effects of social media on teens.

Host Paul Barron sits down with Anmol Oberoi, the chief executive officer of Emitrr. The platform offers businesses the opportunity to create and publish storefront apps on Alexa and Google Home. Barron and Oberoi explore voice adoption concerns and the possibilities for voice command interfaces in the restaurant and hospitality industry.

Foodable has launched the second season of Chef AF! This season is hosted by celebrity chef, author, and restaurateur Adrianne Calvo. Calvo has opened a number of acclaimed restaurants, including Chef Adrianne’s Vineyard Restaurant and Wine Bar and Cracked Eatery. Her dishes have been featured in such publications Gourmet and Bon Appétit, and she regularly appears on NBC's 6 In the Mix.In the Chef AF season premiere, Chef Adrianne sits down with Chloe St-Cyr, the executive chef for Scrub Island Resort. Situated in the British Virgin Islands, the resort is known for its fresh, locally-sourced Caribbean-American cuisine. Chef Adrianne and Chef Chloe discuss the gender pay gap and the best ways to support female chefs in the industry.Chef Chloe has traveled far and wide. Originally from Montreal, Chef Chloe moved with her family to the Caribbean islands when she was ten years old. She later abandoned her pursuit of a business degree to instead complete culinary school in Quebec. After graduation, she secured her first job at a Hilton in Dubai. She moved again to the Maldives before returning to the Caribbean.“I fell in love with working internationally,” says Chef Chloe, but the Caribbean was “where my heart was calling.”For Chef Chloe, working in a male-dominated industry was both a challenge and an opportunity. In Dubai, she was one of five or six women in a 175-person staff. While people were polite, she often had to insist that she could do the same work as the men without help.“People think they’re being nice,” adds Chef Chloe, “But at the end of the day, they’re neglecting your education. Working in a kitchen is about doing it to learn to do it right. Practice makes perfect.”One of her fellow female chefs advised her “you have to work three times harder but show that you’re working half as hard.” And one of the executive chefs often refused to give her a desired job because he felt that, while she was capable, the people under her would not listen to her because she was a woman.Chef Chloe also highlights the inherent problem of the gender pay gap, limited job offers, and missed promotions: you never really know for sure. “You never get that feedback,” says Chef Chloe. “No one will tell you directly. Your gut tells you, but you never actually have that acceptance.”Check out the podcast to hear more about how Chef Chloe worked to gain acceptance and inclusion in male-dominated workplaces and her advice for aspiring female chefs.

The market is oversaturated, and differentiating your restaurant from similar concepts can be complicated and time-consuming. Cowboy Chicken seems to have unearthed the right recipe. The chain specializes in all-natural, wood-fired rotisserie chicken—unlike most chains, which offer fried chicken—paired with a wide variety of homestyle sides. Check out this episode to hear more about how Cowboy Chicken is confronting the current challenges in the industry head-on, and what lies ahead for the fast casual chain.

Upon moving to Chicago, Dewjee and his wife quickly discovered that the food experience they grew up with was not readily available in the city. With Bombay Wraps, they hoped to “break the misconception that Indian food or ethnic food has to be a hole in the wall.” He and his wife wanted to craft a place that offered authentic ingredients and flavor combinations in an environment that was modern, clean, and accessible to people of any background.

Samantha Stephens, chef and founder of OatMeals shares with Foodable the origins of her single-ingredient fast casual concept and how she built it from the ground up.

On this episode of The Barron Report, Host Paul Barron speaks with Doug Radkey, strategist, consultant, speaker, author, Foodable contributor and founding partner of Key Restaurant Group. In this Skype interview, the two discuss some of the most influential decisions you will make for your restaurant.

Jim Berman is a chef and writer who understands the changing landscape of food today. He will talk directly with chefs and food artisans who are rethinking the way we consume, produce, market, and develop our relationship with food. Through Chef AF, the listener will get to know the mind of the people working behind the scenes of a restaurant or foodservice operation.

In this first episode of Chef AF, our host Jim Berman sits down with Chef Hari Cameron, a semi-finalist for the James Beard “Rising Star Chef Of The Year” award in 2013 for his restaurant a(MUSE), to discuss why local-only isn’t going to work. They will chat about the reality of cooking with the seasons in certain parts of the country, best practices, and, even, how to strike a balance to keep businesses afloat.

In this episode of The Barron Report, host Paul Barron sits down with Chef Jim Berman, a longtime Foodable Expert Contributor currently working as a corporate chef. Berman is the host of Foodable's newest podcast show—Chef AF, It's All Food!

America's food industry is connected to everything and the potential to address some of our most challenging issues lies in how we think about our food. Food Out Loud will take an exploratory look at the some of the biggest questions, changes, and challenges in our food industry by talking with influential and interesting people who are doing the same thing, and impacting our food future.

On this episode of The Barron Report, our host Paul Barron speaks with Jordan Gaspar, co-founder of AccelFoods, and Susan Chen, CEO of Soozy's, a frozen, gluten-free baked good product company that has partnered with the female-led venture capitalist group in order to grow its business.

The 'FairKitchens' movement is a response to cultural issues that we have seen spotlighted in recent months in our industry. But the truth is a lot of these issues have been around since the beginning.

“The big key point for operators… is focus on flavor, focus on that authentic experience, and people will want to eat your plant-based menu item because it's delicious,” says Julie Altobello, Senior Marketing Manager of Health and Authenticity at Rich Products Corporation.As Foodable Labs has identified in the past, there is a 78.4 percent increase in the past 18 months of consumer discussion around plant-based menus. In this episode of The Barron Report, host Paul Barron sits down with Julie Altobello to explore this topic further and discuss plant-based trends, sectors driving trend growth, and how the plant-based trend looks like across different age cohorts.

On this episode of The Barron Report recorded at Foodable.io, brought to you by Kabbage, we get to discuss how Generation Z, or Gen Z for short, is becoming the market that really matters as this segment of the population continues to grow.In this episode, Guest Host Rudy Miick leads the discussion about what is going to draw Gen Z as customers and as staff and team members for the restaurant industry.

On this special episode of The Barron Report recorded at Foodable.io, brought to you by Kabbage, we get to discuss how technology has become the core backbone of how we reach, interact, and exchange info with our customers. In this episode, Guest Host Donald Burns navigates us through this discussion of where technology could take the industry over the next decade. How will online, mobile, Social, AR and more affect the business of the future?

On this episode of The Barron Report, brought to you by Kabbage, the Tupelo Honey team joins Paul Barron in a discussion of what makes brands successful in today's market.Tupelo Honey was founded in Asheville in 2001 as a revival of Southern food and traditions rooted in the Carolina Mountains. With 15 total locations in 7 states, Tupelo's Southern spirit is infused into every bite of their flavor driven dishes.CEO Steve Frabitore bought the restaurant in 2008 and it's been growing ever since.On this episode, VP of Operations and Beverage Director Tyler Alford; and VP of Culinary and Corporate Executive Chef Eric Gabrynowicz take us through the nitty gritty of what has made Tupelo one of Foodable's Top Emerging Brands. Tupelo takes great pride in their sourcing. They believe that as a small conglomerate of restaurants, their ability to affect change is far greater than that of smaller, independents. Switching to an organic, locally-grown chicken in their restaurants accounts not for hundreds of dollars in change but hundreds of thousands of dollars. And their commitment to top quality culinary doesn't stop there. The beverage program at Tupelo Honey also speaks to the brand's commitment to improving the quality of casual dining chains. With kitchens that cook almost entirely from scratch, Chef Gabrynowics says transforming the beverage program to be more culinary-driven was not a far stretch to make.

On this episode of The Barron Report, Paul Barron analyzes Foodable Labs data around two generations that are causing major shakeups in the restaurant industry: Millennials and Generation Z. We look at the frequency of restaurant visits, guest counts, and popular social platforms within these groups to give your concept insights into how to win with this major market segment. 

Sam Polk was a hedge fund manager before he had, what he calls, a “crisis of conscience.” He was awakened by a number of structural inequalities he saw in our society, especially those in our food system. So he set out to confront those inequalities, first with his nutrition program Groceryships, and now with Everytable.Everytable is first and foremost a business just like Tender Greens or McDonalds. But Polk’s mission is a little loftier. Seeing that access to healthy food is scarce in underprivileged neighborhoods, Everytable strives to provide healthy options to underserved neighborhoods at truly affordable prices. Clean, vegetable-forward, culinarily-driven meals are sold at lower price points than their larger, less-healthy competitors.So how does he do it? You’ll have to take a listen to this episode of Foodable’s Emerging Brands Podcast Series for his full business model, but variable pricing plays a major role in creating profitable stores that are truly accessible to all income levels.

CEO of Shake Shack, Randy Garutti, has 18 years of experience with Union Square Hospitality under his belt. He’s learned directly from one of the greatest minds in our industry, Danny Meyer, and it shows in Garutti’s leadership style. As the chief executive of Foodable’s highest-ranked emerging brand, Garutti knows a thing or two about creating a successful, loved, and lasting brand. There are few key factors Garutti lives by. Firstly, Garutti believes success begins with those in leadership. To build a successful company, those guiding the way must be incredible problem-solvers with a focus and ethos aligning with the brand. Beyond that, key indicators of a successful brand include having a deep personal connection with customers, providing an array of convenient options alongside incredible service, and a commitment to improving with every step taken towards growth. Listen to this episode of Foodable’s Emerging Brands Podcast Series for more insights into how Foodable’s highest ranking emerging brand is meeting customers where they are.

By the time he was 24, Scott Davis was working as a manager at Au Bon Pain with soon to be CEO of Panera, Ron Shaik. He helped evolve Au Bon Pain into Panera Bread and there spent 25 years as the chief concept officer. Through his years of experience with one of America’s most widely known brands, he has learned many lessons which he carried over into his position as the president of Corelife Eatery. Some of the most important lessons being that, as a company, you must always be ready for a change. Customers are always looking for something new. Today it’s about fresh, healthy and clean. But as this new trend was coming to be, Panera and its high-quality offering noticed that while customers were coming to them for great food, they were also coming for the atmosphere. Something that hasn’t seemed to change. Listen in to this episode of Foodable’s Emerging Brands Podcast Series to hear more about what customers are looking for and how your brand can provide the best product and experience.

Human Resources Guru Carrie Luxem prevents sexual harassment within restaurants using training and company cultureSexual Harassment allegations about Chefs John Besh and Todd English have the industry concernedOn this episode of The Barron Report, we talk to Human Resources Guru, Carrie Luxem about how your company can better manage your team in the wake of the recent sexual harassment claims. Numerous industries have been shaken by sexual harassment allegations and the restaurant industry is no different. With top chefs like Todd English and John Besh being exposed for inappropriate behavior, the business community is concerned. Foodable, to better serve our community, has worked to deliver the best information to you about how to manage these types of claims in your business and, better yet, how to stop them from happening in the first place.Show Notes1:11 - Carrie Luxem, Restaurant HR Group & CarrieLuxem.com3:53 - Uncovering a Long-Standing Problem5:01 - Culture of the Hospitality Industry6:43 - What Is and Isn't Appropriate?9:55 - Are Revealing Uniforms Part of the Problem?12:16 - Confronting Customers for Harassment in Your Establishment14:01 - Do Not Tolerate That Behavior, Even From Power Positions18:38 - How to Stop Sexual Harassment Before It Happens22:47 - Having a Plan in Place24:56 - Hiring the Right Team28:40 - Foodable Analyzing Online Sexual Harassment Claims

On this episode of The Barron Report, Host Paul Barron discusses with author and speaker David Stillman on how Generation Z (73 million strong) is the emerging worker and consumer base. The truth is most people are not talking about Gen Z, but it's time to start paying attention and listening to this group. As David Stillman says, "This really is one of the first times in history, in the generational conversation, where the younger generation is the authority figure..."Listen to the episode for more!

On this episode of The Barron Report, Host Paul Barron crunches the numbers to predict how Amazon's acquisition of Whole Foods will impact the industry. Using data from Foodable Labs, we get an inside look at Amazon's current state and its customers. Using that data along with other insights about Blue Apron and consumer trends, Barron paints a picture of what we can expect to see in 2020.. and it's not pretty.

On this episode of The Barron Report, Paul chats with CEO Justin Rosenberg about how he has created a brand that is more than just a place to eat. Rosenberg likes to play guitar and surf so for him, it was just a natural progression for those hobbies to play a role in his business. With the incorporation of an athletic club and virtual reality employee training, honeygrow creates authentic connections with both its customers and its employees.

On this episode of The Barron Report, Sara Brito of the Good Food 100 chats with Foodable host Paul about the Good Food Movement and how it's making an impact on the industry. As a 20-year food and media industry veteran, Brito has a unique perspective on the evolution of "good food." She points out how the industry is evolving for the better and that changing consumer demands and the recent Amazon-Whole Foods acquisition mean good things for the industry.

Description: What’s one of the number one things you must do in the bar restaurant business to keep your business thriving? Innovation! Nick interviews industry expert Paul Baron on how to be innovative and what trends he’s seeing that’s making a big impact in the bar and restaurant business. In This Episode You’ll Learn: One of the most important things Paul has learned in his 25 plus years in the industry. Food trends that are starting to take off and where to find them to be ahead of the competition. Where to find chefs / mentors to help you take your brand, your food to the next level How to kick off a month long “Guest Chef” promotion to drive food sales, attract new customers, and create new menu items you would have never thought of One of the easiest way to get ideas for new menu items that your customers will LOVE! Links Mentioned In This Podcast: Across The Bar - Innovations In Libations - Mixology, Craft Beer, & Wine Fast Casual Nation - Changing The Way America Eats  - Even if you’re not fast casual, you can take concepts, ideas from other markets, and bring them to your bar or restaurant. All Shows From The Foodable Network

Paul Barron is the mind behind the evolution of Food Media for the trade. With over 20 years in food media publishing he is bridging the gap between the mobile-social audience and the industry trade leaders. The unique media empire that he is building is a crossover media company that is leveraging the power of social media as a driving force for traffic, influence and insight into a massive restaurant brand and consumer audience across the globe. 20 Yr Restaurant Guru Forbes Top 50 Seeker of culinary nirvana Author @chipotleeffect Loves the Vesper https://www.foodabletv.com/paul-barron Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to episode 1 of The Barron Report, your go-to podcast for high-level insights into the restaurant and hospitality industry. Our well-seasoned host, Paul Barron, has 25 years of industry experience. He's predicted major trends and coined the term "fast-casual." On this podcast, Paul connects with other industry leaders to discuss the restaurant and hospitality business, predict trends, and read between the lines to get a clearer view of the industry.

March 5, 2014 Foodable Networks Paul Barron & Birthing an Elephant Karin Abarbanel