The Main Dish: How to Pitch to Investors, the Best of Fast Casual, 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.


The Future of Augmented Reality in the Restaurant Industry

Although time will only tell if the Pokemon Go Mania continues, the success of the augmented reality game is going to influence other technologies. Will restaurant chains start to develop AR games that encourage guests to visit their stores? What does the future hold for the restaurant industry?

7 Tips on Pitching Your Concept to Investors

You’ve developed your restaurant concept plan, you’ve completed a feasibility study, and you’ve written a pretty solid business plan. Or maybe you’ve been successfully operating a restaurant for years and are looking to expand. Fantastic! But now what?

How is the Zika Virus Affecting Restaurants in Wynwood? 

Is this active virus warning hitting South Florida tourism and the restaurant industry hard? Or are guests disregarding this issue with a simple swat of their hands? Foodable took to the streets of Wynwood (armed with a whole 'lotta repellent spray) to see how consumers and operators are trying to avoid bugging out.

If Your Restaurant Were a Movie, Would It Be a Tragedy?

Success leaves clues, and so does failure. The restaurants that thrive and do well follow a certain pattern. The same is true for the restaurants that do not make it. In fact, it can be said that most failing restaurants follow the same plot as some pretty famous movies. Is your restaurant running the same storyline as these classic movies?


Incubation and Innovation: How PepsiCo Crafts Stubborn Soda

Its latest innovation, STUBBORN SODA, validated what they already knew by talking to owners and operators in the fast-casual space. PepsiCo confirmed that, as one of the fastest growing channels, fast-casual operators understand what consumers are looking for: authenticity, prominence of food, depth of experience, and new experiences.

Who Are the Fast Casual Champions? Find Out in Our Top 100 Report

Discover consumers' favorite fast casual brands, the latest fast casual menu trends, other artisan concepts growing with the fast casual segment, and more in Foodable's Fast Casual Top 100 Social Brands 2016 Report. 

3 Tips for Effective Restaurant Brand Design

Branding goes far deeper than the visual design, just as there is much more to a person’s identity than the clothes they wear and how they present themselves. However, when you see a person who is well-groomed and well-dressed, it is usually a reflection of who they really are. Great brands invest much care and attention to develop a strong visual identity that reflects who they really are.

Quick Six With...Chef Phil Bryant, Who Brings Southern Food to South Florida

Phil Bryant has revolutionized the Miami food scene. From being the executive chef for Norman's 180 in the Colonnade Hotel, to becoming chef de cuisine at South Beach's Yardbird Southern Table and Bar, to becoming executive chef at 50 Eggs' third concept,Swine Southern Table and Bar, it's clear to see The Local is far from Bryant's first rodeo in the restaurant world.