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.
Each year, great minds gather to examine the food system in the United States and beyond. This year at the 2016 James Beard Foundation Food Conference, the lens used in that examination was “Now Trending: The Making of a Food Movement.”
Recently attracting attention with its $500 million franchise agreement, Dog Haus is expecting huge growth in the next seven years. The hot dog chain has found success in taking an American favorite and building upon the nostalgia it brings. Founders Hagop Giragossian, Quasim Riaz, and André Vener have created a menu with elevated dogs, sausages, and burgers that seem to have caught on at their 21 locations.
Amazon is aiming to open 20 brick-and-mortar grocery stores in the next two years, with up to 2,000 projected AmazonFresh-branded grocery stores over the next decade. This isn’t the first time this online retailer has gone from digital to doorway, with a few physical bookstores and pop-up stores in malls, but with its more aggressive push into the $800 billion grocery market, how will this next level of consumer convenience affect restaurant operators?
Attracting talent is a complex and daunting task. Many restaurateurs and general managers don't have the time or resources to find their ideal candidates. And because of this, they tend to cut corners, leaving themselves with candidates who aren't exactly what they are looking for. Don’t let that happen to you. Here are some ways you can recruit — as well as retain — top talent in your restaurant or brand.
Let’s be honest, food waste happens at your restaurant. Some trimmings can be composted, some things recycled, but much more ends up in the trash. Unsightly produce, cans of food on the brink of expiration, and extra prepared dishes add up to money flushed down the toilet. Your last bulk order or a menu change may have you seeing red.
In this episode of “Sustain,” we will learn how a former venture capitalist helped build Philadelphia’s first vertical farm, Metropolis Farms. “I became obsessed with the idea that we could feed ourselves within cities. It started out as a hobby, became an obsession…” says Jack Griffin, president of Metropolis Farms, the first vegan-certified farm of America.
If every chef cooked the same, the culinary industry wouldn’t be the diverse one it is today. There are so many different techniques a chef can choose to use in their kitchen and let’s face it, each culinary mastermind has their favorites. We decided to ask chefs from all over the country the same question to see what methods they rely on the most. Check out what these stellar chefs had to say.
Sometimes the culinary world feels like a boxing ring, and boy, can it get ugly. Chefs and cooks alike will always have a shared ferocity. They will bash each other’s food, rant about the piss-poor sanitation of that guy’s kitchen, she will bury her neighbor’s restaurant with slams about cheap ingredients, and he will banter about Tuesday night’s poor service. In the end, though, there is an emerging kinship among kitchen brethren that is undeniable.