B Corporations Are Gaining Popularity Globally

Businesses and consumers alike are increasingly seeking the same thing: businesses that are an active force for good. Consumers in the 25-44 age bracket are the most engaged in supporting B Corporations, and the overall rate of consumer sentiment toward B Corporations has consistently risen over the past decade, according to Foodable Labs. In the last 12 months alone, certified B Corporations have increased globally from about 2,600 to over 2,900 — suggesting that companies recognize the value of the label.

Founded in 1981, Signature Breads is one of the few B certified companies in the foodservice industry. In 2006, it became independent and employee-owned with an average employee tenure of over 14 years. Signature Breads constantly searches for new ways to improve its practices and provide opportunities for its employees. For example, the company employs “a diverse workforce of over 250 employees from over 19 countries, and hire up to 10 language translators for company-wide meetings to ensure all employees are fully aware of company news and announcements by hearing them in their native languages,” according to the B Corporation website.

Greyston Bakery and New Belgium Brewing are two other exceptional B certified companies in the foodservice industry.

As the main brownie supplier for Ben & Jerry’s, Greyston Bakery has an open hiring policy that prioritizes hiring people who have experienced homelessness, substance abuse, incarceration, and other hardships. All of its profits are directed toward the Greyston Foundation, which helps fund affordable housing and numerous support services for low-income families.

New Belgium Brewing is 100 percent employee-owned. Established in 1991, the brewery is also committed to supporting local social and environmental activists and works toward making its own practices sustainable and accountable.

Like all certified B Corporations, Signature Breads, Greyston Bakery, and New Belgium Brewing believe it has a social and environmental responsibility to do good and benefit as many people as possible.

Watch the clip above to learn more about Signature Breads and its mission to bring people together to change the world through the power of bread!

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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Foodable Congratulates IFMA's 2019 Silver Plate Class

Presented in Chicago by the International Foodservice Manufacturers Association (IFMA), the annual Gold & Silver Plate Awards honors some of the most successful innovators and professionals in the industry. Celebrating its 65th year, the award ceremony is in many ways considered the Academy Awards for foodservice.

Typically, only up to nine foodservice operators are selected for an award, but industry experts chose 10 special winners for this year’s Silver Plate Class:

  • Beverly Lynch, Golden Corral for Chain Full Service

  • Bill Marks, Hennepin Healthcare for Health Care

  • Don Falgoust, RLJ Lodging Trust for Hotels & Lodging

  • Lorna Donatone, Sodexo for Business & Industry/Foodservice Management

  • Peter Cancro, Jersey Mike’s Franchise Systems for Chain Limited Service

  • Randy Montgomery Lait, North Carolina State University for Colleges & Universities

  • Regynald G. Washington, Paradies Lagardère for Retail & Specialty

  • Rodney Taylor, Fairfax County Public Schools Elementary & Secondary Schools

  • Sam Facchini & John Arena, Metro Pizza for Independent Restaurants/Multi-Concept

Winners Rodney Taylor and Regynald Washington both shared their commitment to bettering the lives of young people through education. As Washington noted, helping people become more educated about the industry is simply “part of [his] DNA.”

Other winners like Don Falgoust, Lorna Donatone, and Bill Marks emphasized the importance of keeping the team focused on giving customers the experience they are looking for. Bill Marks in particular wanted to overcome hospital food’s stereotypical bad reputation and set a goal with his team to simply “serve good food.”

One particularly excellent Silver Plate winner is awarded with the Gold Plate. This award is determined by a panel of highly regarded foodservice experts, past winners, and national press. Watch the above video to see some interview highlights and learn more about Regynald G. Washington, who took home the gold!

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by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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Top 100 Fast Casual Innovators Report Released

Our release of the Top 100 Fast Casual Innovators Report breaks down the top fast casual restaurant performers in the segment as analyzed by our Foodable Labs data index. I got a chance to look back on the fast casual pioneers who edged their way into the fast casual restaurant industry in the mid-90’s and changed it forever to become the 21st-century behemoth of fast casual that we know it to be today.


The Innovators Who Envisioned Our Dining Future

Over 20 years ago I had the opportunity to meet and work with these pioneers early on in my career and see the hidden gems of restaurant brands and fast casual trends that they were forging. Today we see an entirely new crop of Top 100 fast casual operators that are being led by a new group of young execs that are destined to create a new benchmark for the top fast casual restaurant brands and their future. Brands like Sweetgreen, Mod Pizza, Tender Greens, Shake Shack are just a few of the innovators leading the way.

When I look back at the 25 years of analysis of fast casual trends and fast casual concepts, the one area that continues to rise to the top is the adoption of technology that these fast casual brands continue to drive home. Changes in technology continue to cause major shifts in the space with recent origin party delivery strategies with Modern Market that could start an entirely new approach to how delivery will be managed by fast casual restaurants in the future. These kinds of strategies could spell doom for the likes of Grub Hub and Uber Eats should the top fast casual restaurant brands create a new roadmap for on demand delivery.

Fast Casual Set to hit 100 Billion by 2025

Our Foodable Labs study finds a growth track that could exceed 100 billion in sales by 2025 for fast casual and potentially as many as 1,500 concepts in the U.S. alone. This growth is attributed to a massive adoption of food away from home and the on demand market by the emerging market of consumers in the 25-34 demographic.

Additionally the explosion of fast casual and emerging restaurant brands is due to the low cost of entry, digital marketing opportunities and now even ghost and virtual kitchens will lead a pioneering era for fast casual growth in the next decade. Technology adoption by consumers will assist in this massive shift and the continued desire by consumers to eat cleaner and more consciously.

Make sure to download the Top 100 Fast Casual Restaurant Innovators Report to get all the insights to the future of the fast casual restaurant business. See more reports and market insights on The Modern Chef Network brought to you by Tyson Foods.

How Seeds&Chips Is Building A Platform For Food Innovation

Consumers are rapidly changing the focus of the restaurant and specialty food industry. With the global population expected to reach 9.8 billion over the next 30 years, Gen Y and Gen Z are investing their time, money, and energy into finding foods that are good for them and good for the planet.

New ingredients, additives, and sources of food have seen massive growth. Plant-based foods, alternative proteins, and healthy halo snacks are just a few of the key categories within the projected $5 billion plant-based market in 2020. Alternative sugars and salts, as well as an increase in fermentation and food recycling practices, are all part of a global movement to grow food more efficiently and sustainably.

On the latest episode of The Barron Report, host Paul Barron chats with Sharon Cittone, the chief content officer of Seeds&Chips, to discuss how food innovation and agtech are changing the global farming industry.

First envisioned as an event, Seeds&Chips has evolved into a company that connects innovators with global policymakers, startups, speakers, and accelerators to effect change in food culture and advance the possibilities of agtech. The company will hold a summit featuring global food visionaries first in Melbourne, Australia this September, and later in its hometown Milan in May 2020.

“Consumers are leading the way in wanting to be kind to the planet,” says Cittone. “The mission is to bring innovators around the world together to find practical solutions through collaboration and cooperation. We want to make sure there is healthy, safe, and efficient food for everyone.”

The movement will likely face some uphill battles in the years ahead. As Cittone acknowledges, “innovation is growing so rapidly, and policy is lagging behind. As much as we innovate, our global policies can’t keep up.”

Listen to the episode above to learn more about the challenges within the food innovation movement and the future of Seeds&Chips. To binge listen to the Barron Report check us out on iTunes Now!

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Paul Barron

Paul Barron

Editor-in-Chief/Executive Producer


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Amazon Discontinues Its Restaurant Delivery Service

By the end of this month, Amazon Restaurants will be no more. First developed in 2015 as an Amazon Prime perk, the food delivery service was designed to compete with the likes of Uber Eats, Seamless, Postmates, and DoorDash. Current Amazon Restaurant employees have been moved to other roles within the company or will be supported in the process of securing employment elsewhere.

Analysts have been quick to note Amazon’s recent $575 million investment in the British food delivery service Deliveroo in May. During its four year run, Amazon Restaurants expanded from its hometown Seattle to more than 20 U.S. cities and briefly entered the U.K. market before closing the latter development in 2018. Deliveroo has successfully expanded to a number of countries including France, Germany, Spain, Australia, and Hong Kong.

With over 91 million monthly active users, Uber Eats is poised to take the lead in on-demand delivery. Like Amazon Restaurants, Uber Eats was established in 2015 — unlike Amazon Restaurants, it has continuously grown since its launch. Uber Eats currently services over 20 countries, in part thanks to its lucrative partnership with McDonald’s.

And the delivery platform will continue to be a threat to Amazon: Uber Eats intends to add grocery delivery options, putting AmazonFresh on the defense. AmazonFresh has been around since 2007, but its growth has been slow. In recent years, the company has abruptly dropped service in multiple U.S. states. The Uber grocery development team is already in the works, and will likely be based out of Toronto.

Despite its success, Uber Eats has struggled to establish a consumer-friendly fee structure. The structure was recently updated in March to address these concerns, but the update appears to be more confusing than the original design. Fees now vary depending on your location and courier availability, and a 15 percent service fee is applied to the subtotal of all orders. In The Barron Report episode below, host Paul Barron unpacks the new Uber Eats fee structure and predicts what may be ahead for the growing company.