Matchbox Setting New Standards in Casual Dining

Matchbox Setting New Standards in Casual Dining
  • As a Top 150 Emerging Brand, Matchbox brings a new standard of service to the declining casual dining segment.

  • In an era of quick-service and on-the-go dining, Matchbox combines an excellent atmosphere with premium ingredients to offer diners a place to spend time.

 

Matchbox isn't your typical casual dining restaurant. Matchbox uses all premium ingredients and even makes fresh mozzarella for its pizzas in-house. The design of every location is built previous locations with reclaimed barn wood, red painted iron, and awe-inspiring floating booths. But at the end of the day, the team credits the culture of the restaurant for its success. Watch this episode of the Emerging Brands series to see how Matchbox sets the bar high for casual dining.

Matchbox began in a small, matchbox-shaped building in Washington, D.C. in 2003 as a local place to have a beer and some burgers with friends. As the idea began to expand, restaurants began popping up around D.C., and then Virginia, and then Texas and now, their biggest location yet; An 8-million dollar, two-story restaurant in Sunrise, Florida.

Read More

This Service Aims to Help Restaurants Better Manage Online Orders

This Service Aims to Help Restaurants Better Manage Online Orders

It seems like we live in a time-strapped society. And now, with advances in technology and the expectation to have that technology work for you to make life easier, there is high consumer demand for the ability to have what we want, when we want and how we want it. Restaurant operators are in the service business and with that comes the responsibility to adapt to demand. Resistance could potentially lead to becoming forgotten by those who pay your bills— customers.

Needless to say, operators now have to deal with orders coming from all sorts of places. For one, orders that come from guests on location (of course), via phone for pickup or delivery, via food delivery apps like UberEATS and/or an equivalent, and even via online through food ordering services, like GrubHub and the like. Plus, with the rise of restaurant openings and an increasing market competition, most restaurant operators have to learn to cater to all to not lose out on their market share and stay afloat or, better yet, profit.

What is a restaurant operator to do to keep track of everything?

Read More

Atelier Crenn Extension Will Make Its Own Name with Wine List

Atelier Crenn Extension Will Make Its Own Name with Wine List

Late next month, Dominique Crenn will be opening her third restaurant, Bar Crenn, directly next to her first. Two-Michelin-star Atelier Crenn has long been known for its avant-garde cuisine inspired by traditional French fare.

Bar Crenn will offer a contrast to the new age restaurant with more casual bites. Though she says, she will be heading in the direction of classic French—specifically, dishes she grew up with as a child in Brittany. In an Instagram post earlier this month, Crenn announced that chefs like Alain Ducasse, Guy Savoy, and other three-Michelin-starred chefs will be contributing recipes to the menu of shareable plates next to a number of original recipes from the restaurant. Plates to be expected include tarte flambee, pomme soufflée, and Petit Crenn’s own omelette à l’oursin,

The wine list at Bar Crenn is expected to be the greatest differentiator of Bar Crenn with Matt Montrose, wine director of Atelier Crenn, putting together a wine list that skews French and European. There will be low-ABV cocktails as well, which Crenn says will be a nod to French aperitifs.

Barr Crenn will share a courtyard with Atelier Crenn. The design is described as homey and warm.

“This is more than a wine bar, it’s my living room,” says Crenn. “It’s elegant and it’s warm and thoughtful. We want people to experience the best hospitality there, too.”

The new space will also serve as a starting place and end point for Atelier Crenn diners, where they can begin their meal with an aperitif, and finish with dessert and coffee. For those interested in a more casual environment, Crenn says the full tasting menu from Atelier Crenn will be available to a limited number of diners each night.

The long-awaited spin-off will open February 20th.

Read more at “Robb Report.”

Read More

Aiming at Millennials, Coca-Cola Will Launch 4 New Diet Coke Flavors

Aiming at Millennials, Coca-Cola Will Launch 4 New Diet Coke Flavors

As the war on sugary drinks continues in the states and overseas, the soda giant Coca-Cola Co. announced it will be releasing four new flavors under its Diet Coke product line, last Wednesday in a press release. These will join the classic “O.G. Diet Coke” flavor launched in 1982.

The new flavors are Diet Coke Ginger Lime, Diet Coke Feisty Cherry, Diet Coke Zesty Blood Orange, and Diet Coke Twisted Mango, which will hit the shelves sometime in January. These come with the introduction of a modern new look for, now, the five-beverage line.

The design sports a sleek silver can with a solid-colored stripe (or “High Line” as it was named by James Sommerville, VP of Coca-Cola Global Design, and his team). Each “High Line” color represents a different flavor and the shape of the can resembles the same size and shape of DASANI Sparkling cans.

“This visual evolution elevates the brand to a more contemporary space, while still using at its foundation the recognizable core brand visual assets,” said Sommerville in a release.

Read More

How to Be an Effective Leader in an Evolving Industry

How to Be an Effective Leader in an Evolving Industry
  • The Barron Report's Paul Barron talks to business and management guru Rudy Miick about how to be an effective leader.

  • Our industry's culture has changed and behavior that was acceptable 20 years ago is no longer acceptable.

 

Show Notes

On this episode of The Barron Report, we get to talk leadership with business and management coach, Rudy Miick! Great leadership is a building block in all businesses, but especially in an “industry of pennies” like the restaurant industry. Listen in to hear Paul and Rudy discuss the issues restaurants are facing today and how a great leader can guide their team to success.

  •  

     

  • 2:26 - Rudy’s blogs
  • 3:36 - Begins Asking “Who Are We?”
  • 6:37  - Creating a Strong Culture Using Employees
  • 12:23 - Defining and Re-assessing Excellence
  • 17:09 - Exposing the Sexual Harassment Problem
  • 22:12 - Certain Behaviors are Not Acceptable Anymore
  • 24:07 - Leaders Must be Attentive to Changes in our Industry
Read More

Exclusive Interviews with Emerging Brand Leaders Now Available on Foodable+

Exclusive Interviews with Emerging Brand Leaders Now Available on Foodable+

Foodable has long been your go-to network for all things restaurant, from entertaining food and drink shows, to breaking industry news and commentary, to tips for running your business like a pro. And now, Foodable is launching Foodable+, a place for even more cutting-edge media content! For example, just launched, Foodable’s Emerging Brands podcast series gets you into the minds of the of our industry's greatest executives. Listen to these exclusive interviews with the leadership behind some of Foodable’s highest-ranked Emerging Brands, only on Foodable+.

Looking for a sneak peek? Take a look at what some of our industry’s greatest thought-leaders shared with Foodable+ below. You might learn a thing or two. And when you’ve decided you’d like more, be sure to join us on Foodable+ for the full interviews and much, much more.

Read More

Fast Casual Brand Zoës Kitchen Unveils New Store Design

Fast Casual Brand Zoës Kitchen Unveils New Store Design

The fast casual brand known for its Mediterranean-inspired fare opened the first store featuring its brand new  design yesterday. 

The Raleigh, N.C. store has a more modern Mediterranean feel, a larger view of the kitchen and an on-the-go area.

Some the design elements include a variety of mixed materials incorporated in the exterior design with steel, stone and tile elements; a covered patio; a new interior color palette featuring greens, beige, and white, all paired with pops of color throughout; high-top community tables; and artwork conveying the restaurants “Live Mediterranean” messaging.   

“The space has more Mediterranean cues than our current restaurants and is designed to feel as if we’ve invited them into our home. You’ll see an open kitchen where guests can see their fresh Mediterranean dishes being prepared from scratch, and lighting and seating that we believe will evoke a warm, comfortable environment for lunch and dinner,” said said Kevin Miles, President and CEO, Zoës Kitchen in a press release. “The patio is also a very important element because it’s more integrated into the dining experience and really celebrated as a fun and exciting area to enjoy your meal. From an operational perspective, there’s a new to-go area that will allow guests to more conveniently find and pick up their online or call-in orders and for us to stage large catering orders. We’ve also created efficiencies in the kitchen that we believe will improve speed of service.” 

Read More

Frozen Fresh Alaska Seafood is Making Waves with Top Quality and Sustainability Practices

Frozen Fresh Alaska Seafood is Making Waves with Top Quality and Sustainability Practices
  • Alaska frozen fresh seafood maximizes sustainability, availability, and flavor of fish and shellfish supply.

  • Chefs Dustin Trani and Drew Johnson "slack it out" teaching C-CAP students how to properly prepare frozen fresh Alaska seafood.

Ever heard of cryogenic or blast flash freezing?

This process helps to preserve seafood at the peak of freshness.

“Flash freezing is able to prevent damage or breakdown of proteins and lipids, two major things we need to keep in our seafood in order to preserve quality,” Michael Kohan tells a class full of culinary students.

Kohan is the technical director for Alaska Seafood Marketing Institute (ASMI) and flew down to Long Beach, Ca. to help educate young students participating in a culinary training organized by Careers through Culinary Arts Programs (C-CAP).

In these trainings, like the one featured in this episode of On Foodable Side Dish, mentors like Dustin Trani, Executive Chef for J. Trani’s Ristorante in San Pedro, Ca., and Chef Drew Johnson of Kincaid Grill located in Anchorage, Ala., come together to give back and share their wisdom with the future generation of culinary professionals.

Read More

Why is McDonald's So Active Right Now?

Why is McDonald's So Active Right Now?
  • McDonald's recently launched its new tiered dollar menu, promoting it with funny, relatable ads.

  • The new $1 $2 $3 Dollar Menu is just one of the many ways McDonald's is trying to win back customers.

 

Competitors like Wendy's and Taco Bell heard about the move by McDonald's and, in anticipation, began promoting their own dollar menus. Read more about the Golden Arches' strategy here.

On this episode of On Foodable Weekly: Industry Pulse, we're taking a look at McDonald's new $1 $2 $3 Dollar Menu. The menu is just one of the many ways McDonald's is trying to win back millions of customer visits. The fast-food chain has also renovated a number of locations and will be launching their new fresh beef burgers nationwide later this year.

Read More

If You Think Restaurants Are Just About Serving Food, You've Missed the Point

If You Think Restaurants Are Just About Serving Food, You've Missed the Point

People choose restaurants for more than what is on their menu. Take, for example, Panera, the first casual dining restaurant to offer WiFi to guests. It said, “Sit, stay a while.” McDonald’s learned, after becoming a staple, that its signature yellow arches symbolized dependability. And Starbucks’ coffee shop music and relaxed atmosphere made it a perfect study spot.

So what game are you in? What do you want to be known for? Listen and follow along with the show notes below!

Read More