These Top 50 Sandwich Innovators are Filling a Void in the Sandwich Segment

These Top 50 Sandwich Innovators are Filling a Void in the Sandwich Segment

The time has come to reveal the ranking for the Top 50 Sandwich Innovators.

You read that right.

Foodable’s free Top 50 Sandwich Innovator guide and report, brought to you by Miss Vickie’s, is out now!

In the free report, you will learn why high-quality ingredients are driving frequency in restaurant visits. The Restaurant Coach™ and Foodable’s industry expert contributor, Donald Burns, also breaks down who the Top 5 Sandwich Innovators are.

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Del Frisco's Double Eagle Steakhouse Now Has Two Locations in Boston

Del Frisco's Double Eagle Steakhouse Now Has Two Locations in Boston

The Texas-based restaurant group Del Frisco now has two Double Eagle Steakhouses in the city of Boston. Last month, the group opened its second location in the iconic Prudential Center. 

The first location in the high-end Seaport Boston was such a success, the brand has opened a second location in another high-end area.

“We are thrilled to be opening our second Del Frisco’s Double Eagle Steakhouse in Boston’s historic Back Bay Neighborhood. Since opening our doors in the Seaport in 2011, we have seen tremendous response from the community, who have joined us in celebrating life in our restaurant through great food, wine and hospitality,” said Norman Abdallah, Chief Executive Officer of Del Frisco’s Restaurant Group in a press release. 

The Prudential Center, located below the Prudential Tower (also known as The Pru,) is an urban shopping center with 75 restaurants and retail stores in Boston's Back Bay area. 

Back Bay is one of the most expensive areas to live in and is known for its upscale shopping. 

Del Frisco thinks that this area is the perfect location for the second Double Eagle in the city. 

“We are looking forward to being part of the Back Bay community and bringing an unparalleled dining experience to the historic and vibrant neighborhood,” said Zeke Josma, Del Frisco’s Double Eagle Steakhouse General Manager in a press release. 

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Seafood and its Rising Consumption by Millennials

Seafood and its Rising Consumption by Millennials

Today's foodie is looking for more than just a tasty meal, they are health-conscious and want proteins that are nutritious.

Besides being concerned about the nutritional benefits of their food choices, they want to know where the protein is being sourced. Menu items that have been hyper-locally sourced have become particularly popular.

Consumers, especially millennials, are asking about their food before they eat it. They are acutely aware of the impact we now have on our environment, which is causing the sustain movement to build momentum.

Currently, the millennial generation has the greatest buying power in the market. There are more millennials working and earning a living than any other age group. According to data from Kantar Futures, 49 percent of foodies are millennials.

This group is driving the food trends and what do millennials want?

More seafood.

According to our Foodable Labs data, social mentions by brand advocates on seafood menu items are up by 18.4 percent since last July. The overall seafood Sentiment is up 2.4 points from the same time last year.

We have tracked 318,630 total seafood conversations by brand advocates on social over the past year.

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Lucuma, Peru's New Superfood is Making its Way to U.S. Menus

Lucuma, Peru's New Superfood is Making its Way to U.S. Menus
  • Home of superfoods, quinoa and acai berries, Peru now has a new superfood.

  • Lucuma is an orange-fleshed fruit that resembles an avocado and is packed with nutrients.

Growing at altitudes of about 9,000 feet, it is impossible to find fresh outside of South America due to lucuma’s delicate nature it begins to spoil right after picking.

So how are chefs and retailers like Moon Juice and Walmart acquiring it?

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Shake Shack Rolls Out More Kiosks

Shake Shack Rolls Out More Kiosks

Shake Shack was ahead of the curve last year when the fast casual opened a location where all ordering and payments were done through self-ordering kiosks. 

Apparently, the test did not go as planned. Instead of things being done more efficiently, the lines were out of control. 

But Shake Shack isn't completely abandoning the idea. 

The chain will be implementing more kiosks at its stores and will be pairing them with cashiers. This will give the customer the option to use a kiosk or to go to a Shake Shack team member at a cashier.

There are now five Shake Shack stores with kiosks. 

Panera, Wendy's and McDonald's, and Jack in the Box have all invested more in kiosk technology and less into staffing, especially as the minimum wage increases. 

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Chef Jennifer Kim Redefines Traditional Korean Food At Passerotto in Chicago

Chef Jennifer Kim Redefines Traditional Korean Food At Passerotto in Chicago
  • Chef Jennifer Kim modernizes traditional Korean food with a little Chicagoan and Italian touch.

  • Sharing is always encouraged--as is customary in Korean culture.

Chef Kim sat down with us at Foodable.io in Chicago and reflected on how some of the Korean food staples don't always capture her experiences as a Korean-American.

So how did that influence the menu at Passerotto?

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Rich’s Plant Based Cooking Creme Provides a Healthier Alternative to Dairy-Based Menu Items

Rich’s Plant Based Cooking Creme Provides a Healthier Alternative to Dairy-Based Menu Items
  • Rich’s Plant Based Cooking Creme allows chefs to include plant-based options on their menus without creating a whole new dish.

  • Chef’s can meet consumer demand by modifying recipes with a cost effective plant-based alternative.

It’s no secret that plant-based menu sales have risen tremendously over the years. With the wave of consumer demand seeking plant-based alternatives for health-related reasons, or out of  good conscience for the environment, solutions are increasingly sought out.

As a result of this, more chefs and operators are creating new plant-based menu items that feature a variety of next-generation plant-based products.

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The Formula For Better Hires at Your Restaurant

The Formula For Better Hires at Your Restaurant

Hiring can suck. In an uber-competitive and growing industry like restaurants, you can feel like your back is against the wall. 

Desperation creeps in as you attempt to find a warm body to fill those empty spots on your schedule. Then desperation turns into panic and you do the one thing that signals the decline of your culture, you feel as though you are forced to compromise your hiring standard. 

This is commonly known as "The Panic Hire" and it is safe to say that every restaurant manager or owner has done it before. Ultimately, you are going to pay a cost for allowing this to happen. You don’t see it at first. In fact, when you hire that person you feel relieved. Finally, someone showed up for an interview and they were breathing!

You talk to yourself (pretty much just convincing yourself) that “it’ll be okay”, “they just need some (a lot) of training." Denial is your friend in times like these.

Here’s the first rule to better hiring: Stop lying to yourself. 

Reality check time. Are there restaurants in your market that have some amazing staff? Do you have at least one A player on your team? If yes, then there is some real talent in your market, so it’s probably just your formula for hiring needs to be changed.

Your hiring formula (or recipe) may have worked for you over the last few years (or decades). Look around and you’ll see that times are changing and those that fail to update their formula to hire will soon be left with the less desirable employees. Cream does rise to the top and those with the best talent gravitate towards the restaurant brands with a solid reputation.

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Recipes from Celebrity Chef and Foodable Host Adrianne Calvo's New Cookbook "The A-List"

Recipes from Celebrity Chef and Foodable Host Adrianne Calvo's New Cookbook "The A-List"
  • Chef Adrianne walks us through some of her favorite recipes from her soon to be released cookbook, The A-List.

  • Each recipe in The A-List has a story behind it.

Chef Adrianne Calvo is the Chef and owner of the lauded Chef Adrianne's Vineyard Restaurant and Wine Bar located in Miami, Florida. Chef Adrianne is a friend and host at Foodable Network, appearing on several of our shows. She is also well known for her many cookbooks and her Maximum Flavor segments on NBC 6, South Florida.    

Chef Adrianne's self-proclaimed competitive nature has motivated her to compete in more than 40 national competitions, winning ten and placing in several others. Her new cookbook, The A-List, is comprised of some of those critically acclaimed dishes from different events, competitions, television appearances, and more.  Each recipe has a story behind it and gives us a peek into a chef's thought process when creating acclaimed culinary experiences.

So, join us as Chef Adrianne tells the tale of two of her favorite recipes from her new cookbook, The A-list. 

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These Vegan Brands See a Spike in Investor Funding

These Vegan Brands See a Spike in Investor Funding

An array of venture capital firms are seeing a lot of potential in the vegan consumer packaged goods sector, so they are making major investments in some of these companies. 

Beyond Meat has quickly emerged as one of the bigger players in the plant-based protein game. Besides being the first plant-based burger to be sold in the meat section at Whole Foods, the company has attracted investors like Tyson Foods, Bill Gates, and Leonardo Dicaprio, along with vegan-focused venture firms like Stray Dog Capital, New Crop Capital, and PowerPlant Ventures. 

“We’ve seen a real explosion in new venture capital firms focused specifically on the food space as well as more traditional tech and venture capital investors making some of their first investments into food,” said Zoe Leavitt, a senior intelligence analyst at data firm CB Insights. “As of last year, the sheer number of unique investors participating in the food and beverage space had more than doubled since 2013. There is definitely a lot of excitement there.”

Another vegan company attracting investors is Califia Farms. Dicaprio and other celebrities like Jared Leto have invested in this milk brand. 

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