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, The Main Dish will serve a fresh batch of handpicked pieces every Sunday from our Editor of the most appetizing lists & literature that you may have missed.
- A Philosophical Look at Today's Foodie Culture With Author Dwight Furrow [VIDEO]
“American Foodie,” authored by Furrow, explores the “remarkable emergence of a genuine food culture in the United States.” Whereas convenience played a leading factor in our approach to food for much of the 20th century, Furrow argues there’s been a fundamental shift, where flavor has become more important. “The book is an attempt to explain that change and what brought it about, and why that is significant,” he said.
- 5 Reasons Why Your Restaurant Shouldn't Fear UberEATS (Yet)
With the rollout of new consumer product UberEATS, the team at Uber has thrown its hat into the food delivery space. Because Uber is known for its ability to completely dominate a market, it’s understandable that some restaurateurs may be wondering what UberEATS might mean for their bottom line.
- A Taste of Mediterranean at Boston's Oleana [VIDEO]
“We cook Mediterranean food, but with a huge focus on Eastern Mediterranean, particularly Turkish,” says James Beard Award-winning chef Ana Sortun, chef and owner at Oleana. The restaurant, located in Cambridge, Mass., is in its 15th year, a clear indication of its success.
- Two Ways to Rejuvenate Your Beverage Program for the Season
The spring menu often offers more changes than menu changes throughout the rest of the year, and the quality and point in the growing season drives those changes. The beverage program needs to make similar changes, but often this is forgotten and save for the change of a tap handle or two, the offerings from the bar don’t change too much.
- Food in Your City: Exploring Toronto's Culinary Scene [VIDEO]
Now, with so much diversity to pull from — its population stands at 6M+ — and well-known chefs building presence in this city, Toronto, known as the “New York of Canada,” has become a culinary force to compete with. True Torontonians know this sentiment goes beyond peameal bacon sandwiches at St. Lawrence Market (though there’s that, too).
- How to Improve Line Flow, Increase Speed of Service
Just like in life, running a restaurant is a set of queues. If you want to run it right, make sure you accept this, understand it, and manage it. How do you improve line flow and optimize the way you manage queues in your restaurant concept? It could be a queue that a customer experiences, a production queue in the back of house, or a queue in equipment usage, among many others.
- Don't Want to Get Fired? Top 3 Questions Successful Marketers Can Answer [VIDEO]
Marketing is a tough, unforgiving job in every industry. We’ve seen great CMOs get crushed under the rubble of catastrophic company reputation crises, and Forbes’ Jonathan Salem Baskin once said that CMOs get fired 25 percent faster than CIOs and nearly twice as often as every other C-Suite executive.
- We Do Not Negotiate With Yelpers... Or Do We?
The voice of the Millennials, Gen Xers, and, yes, even you Boomers, is blistering loud on social media. Much like Justin Bieber’s music, nobody wants to admit to listening to Yelp, but somebody must, because both are certainly popular. And, not surprisingly, the operators are all ears.