The Main Dish: How Operators Benefit From Minimum Wage Increase, Kanye West's Ode to McDonald's, 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.


Is Molecular Gastronomy Burning Bright or Burning Out?

Molecular gastronomy is that culinary confabulation of carrot air foams, nitrogen-blasted pumpkin, spherized kelp, and transparent ravioli. There are very calculated steps in the balance of ingredients to make this sort of magic happen. Does this approach take food to a new place, invent bigger flavors, and offer more dynamic experiences? And is it sustainable?

He's Lovin' It: What Kanye West's Poem to McDonald's Means for Restaurant Brands

Producer and song artist Kanye West is proving once again that he is no small fry and that even multi-millionaires order off the Dollar Menu. In late August, a poem written by West, called “The McDonald’s Man,” was published in a limited magazine titled “Boys Don’t Cry,” which accompanied the release of songwriter Frank Ocean’s latest album, "Blonde."

Matt & Marie's Is Revitalizing the Classic Italian Sandwich

Marie Capp and Justin Saplosky met at the Wharton School of business, where one of their first conversations centered around their favorite sandwiches. Their passion for sandwiches and hospitality flourished into a catering business, and just a few weeks after graduating, the pair opened their first brick-and-mortar location in Philadelphia, Matt & Marie’s.

4 Ways to Balance Creativity and Consistency in Brand Design

Maybe you’ve grown tired of looking at elements of your brand and want to see something fresh. Some of us err on the side of wanting to change things up constantly. Others may never seek to change anything and grow out-dated and irrelevant. Is there a balance? How can we know when it’s time to do something new and creative, or when it’s best to maintain consistency?


How Minimum Wage Increase Benefits Operators as Much as Employees

You see, an increased minimum wage means a new level of standards that you, as the restaurant operator, get to set. This makes us look at everything in a different light. You start looking at the quality of people coming in and it makes you question everything, so by the time they are trained, it’s either sink or swim. 

Are Millennials Changing Culinary Culture?

They have disrupted the old order, and some chefs are completely befuddled by this curious lack of desperation, which can always be manipulated for one’s own gain. The tried-and-true practices of shaming, blaming, and generally treating subordinates poorly falls on the deaf ears of Millennials, and if those are the only tools in your motivational war chest, then you may be in for a big surprise.

Is the Restaurant Recession Over? Foodable Labs Reports Social Restaurant Visits Spike in August

We recorded an increase to 122.3 million in overall SRVs in the restaurant industry in August, according to Foodable Lab’s data pulled from the Restaurant Social Media Index. This is a major jump from the 109.4 million total SRVs in July. Currently, we have analyzed 508,301 total restaurant units.  

Raw Republic: Why This Independent Operator Sees Raw Juice Healthy Lifestyle Brands Are Here to Stay

Raw juice has emerged as a trendy millennial obsession because these cold-pressed juices are seen as great sources of vitamins, minerals, and antioxidants. They are a convenient way for consumers to quickly get all of these healthy ingredients in one sitting. Are these eateries cleverly weaving their way into the healthy active millennials lifestyle?