The Main Dish: Another Look at Chipotle's Food Safety, Turning Your Staff into a 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, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.


Sustainable Brew Practices: How the Industry is Raising the Bar

We sat down with Cheri Chastain, the sustainability manager at Sierra Nevada Brewing Co. and the co-chair of the sustainability committee of the Brewers Association to pick her brain about the latest eco-friendly brewing practices and how the industry is doing its best to lessen that carbon footprint on the environment.

A Closer Look at Chipotle's Food Safety Crisis and the Brand's Road to Recovery

Consumers could not get enough of the Mexican grill with the open kitchen. It wasn’t uncommon to see long lines stretched outside of the stores with customers waiting for their burrito bowl. But in November of last year, those long lines were no more. This when Chipotle received major backlash for a number of food safety issues that created a media frenzy.

To Dessert or Not to Dessert: Sweet Idea or Stale Menu Offering?

The dessert element of dining out is the encore after the applause. The superfluity of a standout meal is made more memorable with that last kiss goodnight. Attention to the detail of a good cup of coffee and a striking dessert plate presentation can set a dining experience just over the top. But what are the challenges that come with it?

"Top Dish" Round Two: Vancouver's Cinara

Cinara, a European bistro with a rotating menu of seasonal, creative fare and cocktails, delights guest with its modern cuisine. Not to mention, they make whatever they can in-house, such as their bread. "We only use pristine ingredients.  Much of it right outside of our doorstep, and we pair it with a lot of care, a lot of heart, and simplicity," Syme said. "We like to use ingredients locally and the philosophy of Italy to make our cuisine."


4 Tips on Local and Community-Led Marketing for Restaurants

With the emergence of social media and smartphone usage, the greater part of marketing efforts are nowadays focused online. Although online marketing is efficient, it’s easy to get distracted with chasing likes and follows and overlook your core customer group — people who live and work in the vicinity of your restaurant.

Employees Are Team Members: Turn Have-to-Work Into Teamwork [VIDEO]

The only thing that stands between success and failure is a great team. And as the saying goes, the strength of each team is in each individual member — the strength of each member? In the team. So, how do you build a better team? In this episode of "Rock My Restaurant," show hosts William Bender and Eric Norman lay down the best practices for management and staffing.

Small Products, Big Edge: Consumer Tech in Restaurants

Consumer technology products have a place in restaurants. These small additions can do quite a lot to increase customer perception. Let's examine three popular items and the pros and cons of incorporating them into your establishment. We’ll take a look at offering Wi-Fi, utilizing tablets, and making portable chargers available to your guests.

Merchant Maverick and A'La Carte Foodservice Consulting Group Rock the FCSI Symposium

In this episode of "Rock My Restaurant," join show hosts William Bender and Eric Norman at the FCSI The Americas Symposium, where they sit down with Amad Ebrahimi, president of Merchant Maverick, and Chris Tripoli, president of A'La Carte Foodservice Consulting Group, to find out where to start in restaurant design.