In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable WebTV Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.
Foodable’s 2016 Restaurant Technology Guide is expected to release in just a couple short weeks. In the meantime, we’re talking to Jack Abraham, CEO of Zenreach, to discuss some of the most recent technologies in restaurants today.
Do you want to increase the productivity of your restaurant and branding before your concept even gets off the ground? You should! In this episode, we go over the measures that need to be in place to have a solid foundation before diving into restaurant design.
When the topic comes up about, most people will easily say they are a leader. The cold, hard truth is most are not. They simply like the concept of being a leader and the sound of it. (Come on, leader sound much more dynamic than being a manager.) But leadership is not a title. It’s poetry in motion. It’s integrity. It’s all action.
McDonald’s has taken some impressive tactics to recapture waning consumer attention. From all-day breakfast, a promise to nutrition changes, and even replacing its CEO last year in an effort to turn the ship around, the brand managed to get a boost in same-store sales, but the improvement has leveled off since. What’s next on the burger joint’s road map?
Le Virtú has been on Foodable’s Top 25 Restaurants in Philadelphia list many times and it’s no secret why. Chef Joe Cicala has honed his skills with some of the greatest chefs in Italy and the U.S., including James Beard Award-winning Chefs Mark Ladner and Roberto Donna. He himself has been a James Beard Semi-finalist every year since 2012, hinting at the art created in his kitchen.
Upscale chefs playing down-scale roles. Fast-fooding of the eclectic palate. What is next for this "No Rules" era of dining? Edison lights, shrunken menus, refreshingly loud music, and shareable plates are de rigueur. So, where are you going?