Westward's Chef Will Gordon Shares His Matbucha Braised Wild Alaska Pollock Recipe

Westward's Chef Will Gordon Shares His Matbucha Braised Wild Alaska Pollock Recipe

On this episode of On Foodable, we are featuring Chef Will Gordon, former Executive Chef of Westward, a Seattle restaurant located directly on the north shores of Lake Union. Chef Gordon will be working with wild Alaska pollock, provided by Trident Seafoods, to make a delicious Matbucha Braised Wild Alaska Pollock dish. This is the last episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored by the Alaska Seafood Marketing Institute.

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Chefs Doing What They Know: Cooking for Pittsburgh

Chefs Doing What They Know: Cooking for Pittsburgh

There is no way that I could have thought my ordinary Saturday would include standing in my ordinary kitchen in eastern Maryland learning of 11 killed and 6 wounded ordinary people.

In my hometown of Pittsburgh. In my neighborhood. In my synagogue. On the anniversary of my bar mitzvah. My phone was acting as a TV as KDKA streamed scenes from Tree of Life; windows were blown out; police in full armor running up Wilkins Ave; “Names of victims not yet released…”

It is no shocker that I have tattoos of the Pittsburgh skyline and of the Pirates’ logo—with a crossed fork and knife rather than the baseball bats; I am a cook, after all.

I am forever a kid from the Steel City.

When the call came from my sister that there were shots fired in my family’s synagogue, everything changed in an instant.

Thinking back to just after the 9/11 terrorist events, a news anchor was on a local Philadelphia station explaining why he was leaving the air. “You see,” he said, “my city needs me. I am a from New York, and I have to go back,” is how I remember that.

While my phone was drilling the unfolding scene into me over and over and over, I only could feel anxious to go to my hometown, too. To do something. To go home.

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A Ghost Restaurant Can Maximize Efficiencies and Increase Profits

A Ghost Restaurant Can Maximize Efficiencies and Increase Profits

Today, off-premise driven by technology, and a generation that grew up on convenience is changing the restaurant model again, likely forever. By now, we have all heard the term ghost restaurants or virtual restaurants, and that this is the next big thing. The definition of a ghost restaurant depends on who you talk to but basically, it is defined as a restaurant that only offers delivery — no storefront. The savvy restaurants are using this model to their advantage, and more innovation around ghost restaurants is happening all the time.

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2019’s Cocktail Trend | Drinking Your Daily Vegetable Serving with Veggie-Based Cocktails

2019’s Cocktail Trend | Drinking Your Daily Vegetable Serving with Veggie-Based Cocktails
  • Foodable predicts the craft cocktail trend of 2019 will be veggie-based!

  • Offer your guests a healthier alternative to a sugary cocktail by using a fresh pressed juice as a base.

What’s easier than eating your vegetables? Drinking them! As a result of this year’s booming plant-based trend, Foodable predicts that vegetable-based cocktails will be on the roster for 2019.

According to Foodable Labs, plant-based menus have seen a 78.4% increase in the past year of consumer discussion, and whole vegetable dishes have increased 129 percent year over year leading all plant-based trends.

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How To Use Infused Spirits to Have a Cost-Effective Bar Program

How To Use Infused Spirits to Have a Cost-Effective Bar Program

On this episode of Smart Kitchen and Bar, our resident master mixologist, Oscar Castaneda, shares with us ways to use infused spirits, like St. George Spirits’ Green Chile Vodka, in order to have a cost effective bar program. The key here will be to create cocktails that are approachable for your customers.

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Will Amazon Roll Out Bigger Cashier-less Amazon Go Stores?

Will Amazon Roll Out Bigger Cashier-less Amazon Go Stores?

When the tech giant Amazon rolled out its Amazon Go stores, the company was on the verge of changing traditional retail as it did with the E-commerce space.

These stores allow customers to pick up items and they don't have to go to a cashier, instead, they are charged automatically for the items they leave with.

However, the first Amazon Go stores in Seattle, Chicago, and San Francisco were delayed in 2017 because the company struggled with having more than 20 people inside.

According to a recent report from the "Wall Street Journal," the store's technology has trouble in "bigger spaces with higher ceilings and more products.”

But that isn't stopping Amazon from developing larger spaces with more products and the company has started testing in “a larger space formatted like a big store," as "WSJ" reports.

Watch the recent episode of The Barron Report above to learn more about the Amazon Go stores and how they are changing the retail space forever.

The company has said that it isn't going to use this technology at Whole Foods, the organic grocery chain it acquired in June 2017.

But could that have changed after the success of Amazon Go stores?

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5 Psychology Principles You Can Use to Create a Better Restaurant

5 Psychology Principles You Can Use to Create a Better Restaurant

Step into the office and have a seat on the couch. Let’s talk about what is going on in your restaurant. Actually, let’s talk about what’s going on within your own mind. The precipice of all business problems (at their foundation) are people problems.

Those people problems are generally self-inflicted from the perceptions we carry around. We can at times be our own worst enemy.

Don’t feel bad about this. You’re human and part of that is understanding all the flaws that make us human.

Every New Year, we make a long list of “resolutions” that we vow “this year” we are going to do! Then by the end of January, we’ve fallen back into old routines and excuses why we couldn’t make it happen.

If you want to stop that madness, then pay attention to the following 5 psychological principles that get in your way from building the restaurant and life you truly desire.

(Check out the video above to see host Paul Barron of The Barron Report discuss these principles in detail with The Restaurant Coach™ himself.)

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Uber Eats Tests Native Ads, Will This be a Powerful Tool for Operators or a Hassle That Will Cut into Profits?

Uber Eats Tests Native Ads, Will This be a Powerful Tool for Operators or a Hassle That Will Cut into Profits?

The food delivery platform Uber Eats has been quietly testing a new feature on its app in India.

Uber Eats has been experimenting with native ads where restaurants that offer promotions like a bundle of a few food items for a discount gets the restaurant promoted placement in the app.

With a new section called "Specials," Uber Eats is even paying some of the restaurants to offer these discounts.

"We’re always experimenting with ways to make it easier to find your favorite foods on Uber Eats," said an Uber spokesperson in a statement.

"The feature allows restaurants to create a bundled meal at a certain price point, such as a chicken sandwich, french fries and a drink at a price that’s less than the sum of its parts," writes "Tech Crunch."Attracting more customers that have plenty of other options could offset the discount. Businesses could also use it to bundle high-margin items, like soft drinks, with meals, or to get rid of overstock."

Learn more about the impact of Uber Eats' promoted placements on restaurants in the recent episode of The Barron Report above.

Uber Eats has emerged as one of the most popular delivery services out there. This company has quickly conquered the market and is currently offering food delivery for 50 percent of the U.S. population and has the lofty goal of serving 70 percent of the U.S. population by the end of this year.

But as the platform becomes more saturated with restaurant options, it has become more difficult for restaurants to be seen on the delivery app. So restaurants have tried to reach more eyeballs with quicker delivery times since the delivery times are featured as specific categories on the app.

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Danny Meyer-Backed Fast Casual Pizza Concept Transitions to Full-Service

Danny Meyer-Backed Fast Casual Pizza Concept Transitions to Full-Service

It appears as though the Danny Meyer-backed pizza concept Martina wasn't performing as well as a fast casual concept. The New York pizzeria has transited from the fastcasual format to full-service.

The Union Square Hospitality Group, which started the fast casual success Shake Shack, closed Martina last week to complete the revamp.

The new restaurant opened back up Monday and is serving bigger portions and a new menu.

The menu includes more wine selections and a new Reuben with mortadella, artichoke slaw, and cheese.

Martina was opened in August of 2017 by the renowned chef Nick Anderer as a more affordable version of his restaurant Marta. Before the revamp, people would order at the counter then pick up their thin-crust pizzas at the counter after their buzzer went off.

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