The Main Dish: Design Inspiration, Building a Stronger Team, and Other Highlights From This Week

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.

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  • How a Denver Marketplace Is Localizing the Food Economy [VIDEO]
    “There’s little things we can do to all take a step in the direction of changing and localizing our food economy. I think only when we start there is there ever going to be change,” says Kathryn Ardoin, food distribution coordinator at the GrowHaus, an indoor open farm, education center, and marketplace located in a Denver-based food desert called Elyria-Swansea Globeville.
  • The Future Today: A Look at Smart Restaurant Technology
    Recently, a few (very few) restaurants have begun offering a fully automated, Jetson-like food experience (think eatsa). The futurism is pretty cool, but what does today’s workplace automation really look like?
  • 5 Ways to Bulletproof Your Back-of-House Brigade
    As David Chang pointed out in the latest issue of GQ, the looming “restaurant apocalypse” is coming for us and the resulting effect will be indiscriminate — lives, careers, and operations will be forever changed. We can take steps now to bulletproof our operations. We have a unique opportunity to shift the culture of our craft and finally heed the call of change that has been ringing in our collective ears for the last three decades.
  • At Linwood Essentials, Experiential Cocktails Paired With a Story [VIDEO]
    “The idea for a lot of the cocktails I freestyle comes down to a simple ratio: equal parts strong, sweet, sour, herbacious,” says Jake Valianes, owner and bar manager at Linwood Essentials in Toronto. In this “Across the Bar” episode, host and Foodable founder Paul Barron imbibes three of Valianes best cocktail creations and gets the background on each.
  • Quick Six With... Tony Mantuano, 2016 James Beard Semifinalist for "Outstanding Chef"
    Tony Mantuano is one of 20 chefs in the country selected as a 2016 “Outstanding Chef” semifinalist by the James Beard Foundation. Those nominated for this award must be a working chef in the U.S. for a minimum of the past five years and “whose career has set national industry standards and who has served as an inspiration to other food professionals.” Here, we ask him six quick questions about time management, tipping, and more.
  • Meet the Creative Minds Behind Bar Raval's Design Work [VIDEO]
    Ambiance can be communicated through a lot of different elements, a major one being design. And no place strikes this as evidently as Toronto’s Bar Raval, which was designed by Partisans Projects, a Toronto-based architecture and design studio co-founded by Alex Josephson.
  • The Rise of Nordic Cuisine: Where It Comes From and Where It's Heading
    Arctic travel began in 2011 and continues in 2016 representing courage, adventure, excitement, isolation (signaling confidence), exploration, and shows consumers are making a turn away from crisis and toward recovery. Denmark, Norway, and Scandinavia are acting as poster children for travel and are also the leading ladies representing Nordic foods entering this country.
  • BUILT.: Modernizing the Foodservice Offerings at Palos Community Hospital
    From stark white walls and generic uniforms to outdated cafeterias, hospitals aren’t exactly known for being modern, warm, or the most appealing, if you will. In this episode of “BUILT.,” in partnership with FCSI The Americas, we explore how Palos Community Hospital in Palos Heights, IL, has modernized their foodservice offerings for employees and patients alike with the help of FCSI consultant Christine Guyott, RD.
  • Street Smarts: 5 Easy Ways to Enhance Your Curb Appeal
    The curb appeal of any business is often the first impression that people have when driving or walking by. In a sense, your exterior serves as a 24/7 surrogate billboard that conveys many messages. And that’s where the process of enhancing your message should begin: What do you want people to think, feel, and expect when they see your establishment from the outside?
  • What Your POS Reports Are Really Saying
    The restaurant point-of-sale system. At first glance it might seem like another boring piece of equipment taking up space on your counter. Sure, we use it to order food, drinks, and cash out patrons at the end of their meal. Your staff may clock in and clock out on it. At the end of the night, the management team runs the daily sales reports. However, there’s so much more inside your POS reports that can help you fine-tune and maximize your profitability.