Uber Eats Technology Is Developing Delivery-Only Virtual Restaurants

Uber Eats Technology Is Developing Delivery-Only Virtual Restaurants
  • Uber Eats is using proprietary data to suggest virtual restaurant ideas to operator partners

  • Uber is dominating the food delivery game and new experiment suggests more to come

On this episode of On Foodable Weekly: Industry Pulse, we're looking at Uber Eats' newest experiment, virtual restaurants

That's right, the tech giant is taking another leap into the restaurant industry. This time, they're using their stores of data from UberEATS to analyze gaps in food offerings in American cities.

For example, Uber saw that a community in Chicago was searching the UberEATS app for fried chicken. But with no fried chicken-focused restaurants in the, area Uber approached one of their operator partners with the information. Knowing that SiPie Pizzeria had the right equipment, Uber proposed the idea of a whole new restaurant focused on fried chicken that is available only through the UberEATS app. The new concept, Si's Chicken Kitchen has since surpassed the original concept in delivery revenue. 

Watch the episode above to learn more about Uber's innovation in the restaurant industry. 

Read More

Blue Apron's CEO Steps Down, CFO and Former Under Armour Executive To Take Over

Blue Apron's CEO Steps Down, CFO and Former Under Armour Executive To Take Over
  • Blue Apron's CEO, Matt Salzberg, steps down and is now an Executive Chairman for the company.

  • Blue Apron is searching for a new CFO since Brad Dickerson stepped in new CEO role, for the meal-kit company.

News of Blue Apron’s CEO stepping down came earlier this month, when it was announced the co-founder of the meal-kit company, Matt Salzberg, would be leaving behind his post to Brad Dickerson, previously Blue Apron’s CFO, to fix the company’s financial troubles.

The company has been suffering production problems and is projecting slower sales growth.

Salzberg won’t go away completely, though. He will remain involved with the company as an executive chairman as Blue Apron begins to look for a replacement for the vacant position Dickerson left behind.

“We still have the ability to drive much more efficient margins going forward, and that gives us more ability to spend more money on things like marketing,” Dickerson told “Bloomberg” in a phone interview. “Margin is really the key to unlocking the future, both for near-term and long-term success.”

Read More

Seafood is the Most Improved Protein Option by Millennials for 2018

Seafood is the Most Improved Protein Option by Millennials for 2018
  • Mentions of Seafood on social has spiked by 24.7% in the last month.

  • Chef Sylva Senat demonstrates how to get creative with Pollock and Rockfish, both sustainable fish options. 

Sourcing protein has become a complex challenge. As an operator, finding the right product for your menu takes time and energy. But you also have to consider what proteins consumers are looking for on menus.

Since there are so many protein and alternative proteins available today, which ones do you make the center of your dishes?

We pulled Foodable Labs data on 11.8 million food influencers to see which proteins they are gravitating to.

Seafood is up 81.3% in consumer mentions year over year, specifically the consumer request for fresh seafood is up 49.5% in the past year. In the last month, mentions of Seafood has spiked by  24.7%, making it the Most Improved protein.

With this in mind, it’s no wonder that there continues to be a high demand for quality, fresh seafood.

The seafood industry relies heavily on Alaska’s abundant fisheries.

“The industry catches and processes enough seafood each year to feed everybody in the world at least one serving of Alaska seafood, or one serving for every American for more than a month,” according to Alaska Seafoods’ latest Economic Value Report from September.

Although the seafood market is plentiful, there are still certain fish breeds that remain more popular than others. This can often lead to overfishing, so that’s why Alaska Seafood encourages operators and chefs to consider using fish breeds that may be less known, but that the sea has plenty of.

Read More

Arby's Plans Huge Super Bowl Party By Purchasing All The Buffalo Wild Wings

Arby's Plans Huge Super Bowl Party By Purchasing All The Buffalo Wild Wings
  • Arby's buys Buffalo Wild Wings for 2.4 billion.

  • Will Arby's Reinvent the Casual Dining Brand BW3's?

Buffalo Wild Wings was recently acquired by Roark Capital, for 2.4 billion. BW3's will officially operate under Arby's (perhaps a match made in meat lovers heaven).  Casual dining chains are being strangled by the large footprints they possess, rising food prices and a consumer who is trading in the sit-down experience for delivery, speed, and convenience, but the consumer is still very price conscious and focused on quality.  Arby's has shown that it is possible to reinvent yourself, their menu innovations and slick marketing campaigns have raised the status of the brand. In 2016 BW3's dabbled in the Fast Casual space and now may be looking to Arby's to lead the way to a complete brand re-invention.  Watch the video for more!

Read More

What’s The Key Role of Leadership?

What’s The Key Role of Leadership?

As 2017 is nearing its end, the answer is one that’s both consistent and evolving.  Just in case you missed Parts One and Two of this leadership series, here’s a short recap:  The question was asked, “What are the three top responsibilities of leadership, that is, an owner, or C-suite leader?”   

I answered my own question in Part One wearing two hats: experienced owner, and multi-decade “vet” who’s facilitated change and growth in over 1,600 restaurant and hospitality companies in different industry segments.  

Part Two of the series expanded the dialogue. Readers got the perspective of a Founder/CEO, SVP of a multinational brand, and COO of a regional chain.  The panel represented three different industry segments and sizes— all highly successful.

Read More

Correcting Company Culture to Address Sexual Harassment

Correcting Company Culture to Address Sexual Harassment
  • Human Resources Guru Carrie Luxem prevents sexual harassment within restaurants using training and company culture

  • Sexual Harassment allegations about Chefs John Besh and Todd English have the industry concerned

On 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 Notes

  • 1:11 Carrie LuxemRestaurant HR Group & CarrieLuxem.com
  • 3:53 - Uncovering a Long-Standing Problem
  • 5:01 - Culture of the Hospitality Industry
  • 6:43 - What Is and Isn't Appropriate?
  • 9:55 - Are Revealing Uniforms Part of the Problem?
  • 12:16 - Confronting Customers for Harassment in Your Establishment
  • 14:01 -  Do Not Tolerate That Behavior, Even From Power Positions
  • 18:38 - How to Stop Sexual Harassment Before It Happens
  • 22:47 - Having a Plan in Place
  • 24:56 - Hiring the Right Team
  • 28:40 - Foodable Analyzing Online Sexual Harassment Claims
Read More

The Supreme Court To Decide If Food Is Art in Masterpiece Cakeshop v. Colorado

The Supreme Court To Decide If Food Is Art in Masterpiece Cakeshop v. Colorado
  • The Issue: Does applying Colorado's public accommodations law the compel Masterpiece Cakeshop owner to create a product that violates his religious beliefs about marriage violate his freedom of speech protected under the first amendment?  

  • The Supreme Court's decision could have massive implications... 

 

Can the government force them to use their artistic ability to support something they do not? Does food as an artistic expression fall under your right to freedom of speech? Should businesses be held to a different standard as a service to their community?

The Supreme Court heard oral arguments yesterday in the Masterpiece Cakeshop v. The Colorado Civil Rights Commission. In 2012, a same-sex couple walked into Masterpiece Cakeshop with the intention of ordering a wedding cake. But the owner would not create the wedding cake, stating that it would be against his religious beliefs. He did state that he offered any other cake or product in the store, but he would not use his artistic ability to create a wedding cake for an inherently religious ceremony he did not believe in.

Aside from the freedom of religion argument, this case is asking another question: If a baker, a chef, or even a tailor, as Justice Gorsuch questioned, creates a product deemed a work of art, is it protected under free speech? If so, can they decide who they will serve and where do you draw the line?  

Read More

The Fab to Table Movement is Changing the Future of Food

The Fab to Table Movement is Changing the Future of Food

Yes, you read that right. As the farm-to-table trend continues to make an impact on all restaurants in each segment, there is also another new movement gaining momentum in the industry. 

Robyn Metcalfe, who is the founder and director of Food+City at the University of Texas at Austin, coined the term "fab to table" after noticing that engineers are now playing a bigger role in what lands on our plates. 

Engineers are working with farmers to come-up with innovations to make farming easier and to produce more food, along with new alternative proteins. 

“It’s really the protein revolution that is a part of this conversation,” said Metcalfe to "Silicon Hills," a local technology news outlet in Austin and San Antonio. “And crickets, cricket protein, bug protein is a part of that. And it will affect the supply chain if you have more protein coming from plants, crickets and other things, other than meat, there is a whole shift in the way food is produced, how it finds its way to your plate. And a big re-engineering of the supply chain as those protein sources change.”

Read More

Explore the Artisan Food Movement With Chicago's Greatest Chefs

Explore the Artisan Food Movement With Chicago's Greatest Chefs
  • Chicago chefs gather at Sunda to explore artisan movement from Thai basil to housemade pasta.

  • Role of farming and agriculture growing in bustling Chicago.

The greatest minds in culinary, all at one table: What would you ask? On this episode of Foodable’s At The Chef’s Table, some of Chicago’s greatest chefs discuss how the artisan food movement has been driven by chefs continuously searching for the finest ingredients and striving to create the best dishes for their guests.

James Beard Award Winning Chef Rick Bayless says, “[It’s] about authenticity, but not authenticity in some old stayed way of describing it. It’s authentic meaning that you’re doing what you love; what’s right for you and that you’re authentically putting that food on the table.”

Join host Paul Barron at the table with Rick Bayless, Abraham Conlon, Jimmy Bannos Jr., Sarah Gruenberg, and Mike Sheerin as they dissect some of the industry's greatest questions and brag about the Chicago chef community.

Read More