Rich’s Plant Based Cooking Creme Provides a Healthier Alternative to Dairy-Based Menu Items

Rich’s Plant Based Cooking Creme Provides a Healthier Alternative to Dairy-Based Menu Items
  • Rich’s Plant Based Cooking Creme allows chefs to include plant-based options on their menus without creating a whole new dish.

  • Chef’s can meet consumer demand by modifying recipes with a cost effective plant-based alternative.

It’s no secret that plant-based menu sales have risen tremendously over the years. With the wave of consumer demand seeking plant-based alternatives for health-related reasons, or out of  good conscience for the environment, solutions are increasingly sought out.

As a result of this, more chefs and operators are creating new plant-based menu items that feature a variety of next-generation plant-based products.

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The Formula For Better Hires at Your Restaurant

The Formula For Better Hires at Your Restaurant

Hiring can suck. In an uber-competitive and growing industry like restaurants, you can feel like your back is against the wall. 

Desperation creeps in as you attempt to find a warm body to fill those empty spots on your schedule. Then desperation turns into panic and you do the one thing that signals the decline of your culture, you feel as though you are forced to compromise your hiring standard. 

This is commonly known as "The Panic Hire" and it is safe to say that every restaurant manager or owner has done it before. Ultimately, you are going to pay a cost for allowing this to happen. You don’t see it at first. In fact, when you hire that person you feel relieved. Finally, someone showed up for an interview and they were breathing!

You talk to yourself (pretty much just convincing yourself) that “it’ll be okay”, “they just need some (a lot) of training." Denial is your friend in times like these.

Here’s the first rule to better hiring: Stop lying to yourself. 

Reality check time. Are there restaurants in your market that have some amazing staff? Do you have at least one A player on your team? If yes, then there is some real talent in your market, so it’s probably just your formula for hiring needs to be changed.

Your hiring formula (or recipe) may have worked for you over the last few years (or decades). Look around and you’ll see that times are changing and those that fail to update their formula to hire will soon be left with the less desirable employees. Cream does rise to the top and those with the best talent gravitate towards the restaurant brands with a solid reputation.

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Recipes from Celebrity Chef and Foodable Host Adrianne Calvo's New Cookbook "The A-List"

Recipes from Celebrity Chef and Foodable Host Adrianne Calvo's New Cookbook "The A-List"
  • Chef Adrianne walks us through some of her favorite recipes from her soon to be released cookbook, The A-List.

  • Each recipe in The A-List has a story behind it.

Chef Adrianne Calvo is the Chef and owner of the lauded Chef Adrianne's Vineyard Restaurant and Wine Bar located in Miami, Florida. Chef Adrianne is a friend and host at Foodable Network, appearing on several of our shows. She is also well known for her many cookbooks and her Maximum Flavor segments on NBC 6, South Florida.    

Chef Adrianne's self-proclaimed competitive nature has motivated her to compete in more than 40 national competitions, winning ten and placing in several others. Her new cookbook, The A-List, is comprised of some of those critically acclaimed dishes from different events, competitions, television appearances, and more.  Each recipe has a story behind it and gives us a peek into a chef's thought process when creating acclaimed culinary experiences.

So, join us as Chef Adrianne tells the tale of two of her favorite recipes from her new cookbook, The A-list. 

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These Vegan Brands See a Spike in Investor Funding

These Vegan Brands See a Spike in Investor Funding

An array of venture capital firms are seeing a lot of potential in the vegan consumer packaged goods sector, so they are making major investments in some of these companies. 

Beyond Meat has quickly emerged as one of the bigger players in the plant-based protein game. Besides being the first plant-based burger to be sold in the meat section at Whole Foods, the company has attracted investors like Tyson Foods, Bill Gates, and Leonardo Dicaprio, along with vegan-focused venture firms like Stray Dog Capital, New Crop Capital, and PowerPlant Ventures. 

“We’ve seen a real explosion in new venture capital firms focused specifically on the food space as well as more traditional tech and venture capital investors making some of their first investments into food,” said Zoe Leavitt, a senior intelligence analyst at data firm CB Insights. “As of last year, the sheer number of unique investors participating in the food and beverage space had more than doubled since 2013. There is definitely a lot of excitement there.”

Another vegan company attracting investors is Califia Farms. Dicaprio and other celebrities like Jared Leto have invested in this milk brand. 

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Elegant Creamy Vegan Dessert Recipes Using Plant-based Milks

Elegant Creamy Vegan Dessert Recipes Using Plant-based Milks
  • Plant-based chef Nathi Toro uses nut milk and natural emulsifiers to make creamy vegan desserts.

  • Using a blender, a food processor, and a freezer, these desserts are totally raw vegan.

In this episode of Foodable’s Smart Kitchen we dive deep into the Raw Vegan realm to create desserts that will delight even the most luxurious of palettes. Our plant-based chef, Nathi Toro,  introduces us to the magic of hazelnuts using both the nut and nut milk to create a velvety hazelnut tart and creamy vegan pannacotta.

How do you make a vegan pannacotta you ask? You'll have to watch the episode for all the details, but the secret is agar-agar, a plant-based gelatin that gives the dessert its signature texture.

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Seafood and its Rising Consumption by Millennials

Seafood and its Rising Consumption by Millennials

Today's foodie is looking for more than just a tasty meal, they are health-conscious and want proteins that are nutritious.

Besides being concerned about the nutritional benefits of their food choices, they want to know where the protein is being sourced. Menu items that have been hyper-locally sourced have become particularly popular.

Consumers, especially millennials, are asking about their food before they eat it. They are acutely aware of the impact we now have on our environment, which is causing the sustain movement to build momentum.

Currently, the millennial generation has the greatest buying power in the market. There are more millennials working and earning a living than any other age group. According to data from Kantar Futures, 49 percent of foodies are millennials.

This group is driving the food trends and what do millennials want?

More seafood.

According to our Foodable Labs data, social mentions by brand advocates on seafood menu items are up by 18.4 percent since last July. The overall seafood Sentiment is up 2.4 points from the same time last year.

We have tracked 318,630 total seafood conversations by brand advocates on social over the past year.

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Is Fast Casual Dying? Emerging Brands Tell a Different Story

Is Fast Casual Dying? Emerging Brands Tell a Different Story
  • Nasdaq may think that fast casual is dying, but we believe emerging brands like Freshii are shifting the trend.

  • National brands like Chipotle and Panera Bread are seeing a slow in sales,

Despite major losses on the Nasdaq for national fast casual brands like Chipotle, Panera Bread, and Noodles & Company, fast casual emerging brands like Freshii, Corelife Eatery and Sweetgreen are growing.

Foodable defines an emerging brand as a concept that finds itself at the beginning

stages of development, whether it’s just launching or it’s working

through the minutiae of scaling and expansion.

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The World's Most Starred Michelin Chef Dies at 73

The World's Most Starred Michelin Chef Dies at 73

Joel Robuchon, the French renowned chef and restaurateur, passed away at age 73 on Monday, according to a French government spokesman. 

He died from cancer in the Swiss city of Geneva, about a year after he received treatment for a pancreatic tumor.

"Joel Robuchon, a visionary chef who was the most starred in the world, leaves us today," tweeted Benjamin Griveaux, a French government spokesman. "From Paris to Shanghai, his savoir-faire was an art form that made French gastronomy shine and continues to inspire the next generation of chefs."

Chef Robuchon, who racked up 31 Michelin stars in his lifetime, was named "Chef of the Century" by the Gault Millau industry bible in 1989. 

His career in the industry started at age 15 at the Relais of Poitiers hotel as a pastry chef. He then climbed the ranks and was the head chef at Hôtel Concorde La Fayette by age 29, where he was awarded the Meilleur Ouvrier de France for his craftsmanship in culinary arts. 

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San Diego Foodies are Lining Up at This Fast Food Concept Coined the "Vegan McDonald's"

San Diego Foodies are Lining Up at This Fast Food Concept Coined the "Vegan McDonald's"

It's safe to say that this is just the beginning of the plant-based protein trend. 

As more consumers change their dining habits to consume less meat, the more vegetarian and vegan options like Beyond Burger and Impossible Foods grow in popularity. 

At restaurants, we are seeing more and more vegan-friendly options be highlighted on menus, even in the fast food segment.

Some concepts like Plant Power are ahead of the curve. 

Foodies are willing to wait in long lines to grab a bite to eat from this San Diego-based vegan fast food joint. 

Plant Power saw instant success since opening its second location in Encinitas in 2017. 

“Yeah, we never imagined it would be like that,” said Zach Vouga, the co-founder of Plant Power, to "Thrillist." “I’ve never seen such an intense demand for something. We were slammed hour-in, hour-out, every day once we opened our doors.”

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How to Avoid Unconscious Discrimination When Hiring for Your Restaurant

How to Avoid Unconscious Discrimination When Hiring for Your Restaurant
  • Hiring is one aspect of your business where more information may not always be better.

  • Choose your words wisely when writing up job descriptions and qualifications to avoid Discrimination charges.

Lexington Wolff is a restaurant employment lawyer with a story. After representing a number of restaurants in employee lawsuits, she began to see a pattern. Many of the lawsuits could have been easily avoided had the restaurant just been better informed about their obligations.

But as Lexi says, once you’re in a penny, you’re in a pound. Basically, it won’t matter whether or not your practices are legal. If your employees feel slighted or misunderstand a policy, they may take you to court which is costly whether or not you are at fault.

On this episode of the Barron Report, Paul and Lexi break down the hiring process and everything you need to know about how to approach candidates.

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