Chef José Andrés Rises As the 2018 James Beard Humanitarian Honoree

Chef José Andrés Rises As the 2018 James Beard Humanitarian Honoree

James Beard Award-winning Chef, Restaurateur, and Philanthropist José Andrés has been named the recipient of the 2018 James Beard Humanitarian Award.

You may remember hearing about Andrés recently when the celebrity chef turned activist opted to Tweet a selfie expressing he was allegedly not allowed to enter an event in Washington D.C., at the restaurant owner’s and Ivanka Trump’s request. When the first daughter personally replied back to Andrés clarifying that she had nothing to do with the misunderstanding, the chef took the opportunity to bring up a political issue close to him—immigration.

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Give Customers What They Want With These Clean-Label Dessert Recipes

Give Customers What They Want With These Clean-Label Dessert Recipes

Welcome to Foodable’s Smart Kitchen where chefs share innovative ideas around the challenges you work with every day. In this episode, Agnes and Chef Adrianne are cleaning up your customers' favorite desserts.

Customers are demanding clean ingredients and transparency in everything they eat from entrees to indulgent desserts. Many concepts are taking, cheesecake, a classic customer favorite, and adding fruit flavors to take the traditional plate to the next level. But while apple and cheesecake are a winning pair, ensuring consistent quality and flavor can be a strife for multi-unit operators. In this episode, see how Chef Adrianne makes adding fresh and clean fruit flavors to your dessert menu easy and cost-efficient.

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4 Ways to Prevent Restaurant Burnout

4 Ways to Prevent Restaurant Burnout

We know restaurant owners, chefs, and managers, more often than not, wear too many hats, leading to upwards of 60 to 80+ hours of work per week.

No matter how much improvement we’ve collectively made in recent times to keep operations manageable, flexible, and “fun,” there still seems to be the long hours, the working on holidays and weekends, and the minimal margins. Let's not forget about the labor restraints, the rising operating costs, and the demand of the overall market to deliver quality food, drink, and experiences; all at often the lowest price point possible.

 It takes sacrifice and required systemized thinking, creativity, social skills, stress management, and a lot of passion to win in this industry— which leads to an enormous amount of personal pressure.  

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Off-Premise Insights — What the Data Tells Us About Takeout & Catering Operations

In this episode, we talk with Darren Tristano, a foodservice trend expert and 24-year veteran of Technomic Research and Consulting, where he co-founded Technomic Information Services and continues to provide industry insights and perspectives on restaurant, consumer and menu trends.  With a pulse on the industry, we look into what the data is telling us about takeout and catering operations.

Show Notes

  • 0:30 - Introductions
  • 01:15 - Erle sets the stage
  • 02:18 - Understanding the consumer
  • 07:08 - "Online ordering is one IT project away from being eliminated"
  • 07:46 - Welcome to the show Darren Tristano - let's define off-premise
  • 10:26 - Marketing or operations? 
  • 14:08 - Third party players, how can operators make it work? 
  • 17:27 - Can't operators opt out and simply say I'm going to get more active in my selling?
  • 19:10 - The technology is still new
 
 

Welcome to The Takeout, Delivery, and Catering Show

Today, we are seeing an off-premise paradigm shift and operators need a plan or they risk being left behind. To navigate this new landscape, we have brought together Erle Dardick, a foodservice takeout, delivery & catering expert and CEO & Founder of MonkeyGroup, and Valerie Killifer, editor of Catering Insights. Both know a thing or two about helping multi-unit restaurant executives create successful off-premise revenue channels and are dedicated to bringing content showcasing the best practices in the off-premise industry. The Takeout, Delivery, and Catering Show will provide you, the operator, with strategies and insights that will help you leverage your brand and make your off-premise initiatives smart, fast, and profitable.

In the first episode of The Takeout, Delivery, and Catering Show, we discuss the off-premise paradigm shift and how operators need to distinguish the business logic behind catering, takeout and delivery, and why it is important for restaurants to also distinguish between the three  operators more effectively handle their off-premise business.

Show Notes

  • 11:49 - The magic of differentiating between takeout and catering
  • 13:49 -  The 5 pillars of successful restaurant catering, takeout, and delivery
  • 17:46 - Signing off 
  • 0:30 - Meet your host Valerie Killifer
  • 1:45 - Meet her co-host, Erle Dardick
  • 05:19 - We help restaurant operators grow sales and increase profits. 
  • 05:45 - The off-premise paradigm shift
  • 08:10 - What is the business logic behind this shift? 
 
 

U.S. Restaurant Count Declines 2 Percent Inline with Foodable Predictions

U.S. Restaurant Count Declines 2 Percent Inline with Foodable Predictions
  • Paul Barron breaks down his top eight predictions for the restaurant industry.

  • Vegans, mobile payments, and off-premise leading the way spearhead Paul Barron’s 2018 predictions.

    The NPD Group's 2017 fall census has revealed a 2 percent drop in the number of U.S. restaurants, to 647,288 units, over the previous year, according to "Nations Restaurant News."

    Independent restaurants saw the greatest difference with a 3 percent decline, while the unit count for chains remained flat.

    “The U.S. restaurant count is reflective of what’s happening in the foodservice industry today overall,” said Bonnie Riggs, NPD’s restaurant industry analyst, in a statement. “To expand or not expand units is a calculated decision on the part of restaurant operators.”

    A decision Foodable restaurant guru Paul Barron says has been impacted by the rise in demand for off-premise meals and the growth of online companies like Amazon.

    "There's a lot more pressures from online delivery and also the aspect of e-commerce, meal kits, and the likes that are really impeding on how a restaurant is going to grow."

  • Chain counts grew to 301,183 units, a 982-unit increase, which kept the total count flat compared with fall 2016, the NPD Group's report found.

    The total number of independent restaurants declined to 346,105 units, a decrease of 10,952 units from the same period last year, according to the census, which NPD conducts each spring and fall.

    Quick-service restaurant locations declined by 1 percent, to 353,121 units, the report found. Fast-casual chains, which NPD categorizes within quick service, increased unit count by 4 percent, to a total of 25,118 locations.

    Full-service restaurant units, which include casual dining, family dining, and fine dining, fell 2 percent, to 294,167 units in fall 2017, according to NPD.

    The fall census includes all restaurants open as of Sept. 30, 2017. See more about this data at "Nations Restaurant News."

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3 Factors You Must Consider Before Building a Promotional Campaign - Part 2

3 Factors You Must Consider Before Building a Promotional Campaign - Part 2

In this episode of Front of House, Carrie does things a bit differently. With so many actionable steps and crucial information to share about promotional campaigns, Carrie split episode nine into two parts, each jam-packed with everything you need to know about running a promotion.

In part two, Carrie speaks to successful Chicago restaurateur Fabio Viviani about how he ensures his promotional goals are met. We discuss who his target guest is, how he markets to them, and how he provides greater value to his guests without discounting his product. Are you looking to get more people through the door, increase your cash flow, AND grow profits? We promise they are not all the same thing. Listen in to this episode of Front of House to find out how!

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SoBe Wine & Food Festival Gives FIU Students Real-World Experience

SoBe Wine & Food Festival Gives FIU Students Real-World Experience
  • Lee Brian Schrager is the architect of SoBeWFF. Going on 17 years, the festival has become one of the nation's best. 

  • A hundred percent of the proceeds from the South Beach Wine and Food Festival benefits FIU's Chaplin School of Hospitality and Tourism Management.

Lee Brian Schrager is the founder and director of SoBeWFF.  The festival is entering its 17th year and has become one of the premier culinary events in the country.  Every year, students from Florida International University (FIU) get the opportunity to work with the greatest chefs and minds in the restaurant industry.  The experience provides the students with invaluable education and training that can not be overstated.  On top of that, 100 percent of the proceeds benefit FIU's Chaplin School of Hospitality and Tourism Management.  Watch the video for more on how Lee created the SoBeWFF and forged the partnership with Food Network and Florida International University.

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James Beard Foundation Announces 2018 Restaurant and Chef Award Semifinalists

 James Beard Foundation Announces 2018 Restaurant and Chef Award Semifinalists

The James Beard Foundation has just announced its list of Restaurant and Chef Award semifinalists for the 28th annual James Beard Foundation Awards. After receiving more than 20,000 entries, semifinalists were chosen for each of the  21 categories like best new restaurants, outstanding bar programs, and rising star chefs under 30.  

The foundation will announce the final nominees for each award category on March 14th during a press conference held at Stephen Starr’s restaurant, Parc.

About the James Beard Foundation’s awards

After receiving entries, the Restaurant and Chef Committee reviews them to determine eligibility and regional representation. Based on the results and eligibility requirements for each award, the committee then produces a nominating ballot that lists the semifinalists in each of the 21 Restaurant and Chef Award categories. The list is then voted on by 600 regional restaurant critics, food and wine editors, culinary educators, and past James Beard Foundation Restaurant and Chef Award winners to determine the final five nominees in each category. The same judges then vote on these five nominees to select the winners.

The James Beard Foundation Awards Gala will be held at the Lyric Opera of Chicago on Monday, May 7, 2018. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Humanitarian of the Year, Lifetime Achievement, Design Icon, Who’s Who of Food and Beverage in America, and America’s Classics. A gala reception, featuring acclaimed chefs and beverage professionals from across the country, will immediately follow.

Winners of the 2018 James Beard Media Awards will be announced at an exclusive event honoring the nation's top cookbook authors, culinary broadcast producers and hosts, and food journalists at Pier Sixty at Chelsea Piers in New York City April 27th.

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Menu Innovation is Expected from Chipotle as Former Taco Bell CEO Takes Over

Menu Innovation is Expected from Chipotle as Former Taco Bell CEO Takes Over

It looks like nachos, quesadillas, salads and new grain options may possibly be new Chipotle menu items, according to Founder and Executive Chairman Steve Ells.

“These are things customers are asking for,” said Ells on the company’s latest earnings call, as reported by Bloomberg.

Just last week, the company began to test a new non-dessert offering, spokesman Chris Arnold told Bloomberg via email. This happened a few days after news broke Brian Niccol, the former chief executive officer of Yum! Brands’ Taco Bell Division, is set to lead Chipotle starting March 5.

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